Cranberries, feta, Granny Smith apples, olives, green and red peppers, red onions, and more! I tried a salad similar to this at a small pizza place in Ottawa last winter and recreated my own version afterward. While my recipe may not match the original exactly, it captures the same fresh, bright flavors I loved.
The first thing people notice about this salad is the visual appeal: layered shades of green from lettuce, apples and peppers, and varying reds from strawberries, cranberries and red peppers. Red onion adds purple tones and crumbled feta provides bright white contrast—together they create a platter you’ll want to dig into immediately.
Friends and family ask me to make this often because it feels fresh and vibrant. I keep the dressing simple and clean to highlight the ingredients: a lemon and olive oil vinaigrette with chopped garlic, salt and pepper whisked into olive oil. It complements the salad without overpowering it.
This Cranberry Feta Salad offers a variety of flavor combinations in each bite: crisp lettuce with apple and feta, sweet-tart cranberries with salty olives, and crunchy peppers balanced by the bright vinaigrette. It’s versatile, visually striking, and reliably delicious.
Despite its showy presentation, the salad is quick and easy to prepare—perfect for weeknight dinners or when you want something light and impressive for guests.
Cranberry Feta Salad
15 mins
0 mins
15 mins
Ingredients
- 2 tomatoes, diced
- 1 Granny Smith apple, chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1/4 cup olives (green, black or kalamata), pitted and roughly chopped
- 2 tbsp chopped strawberries
- 1/4 cup cranberries
- 1/4 cup finely sliced red onions
- 5 cups romaine lettuce, shredded
- 1/2 cup crumbled feta cheese
- 1/2 cup microgreens
Dressing
- 2 cloves garlic, chopped
- 4 tbsp olive oil
- 3 tbsp lemon juice
- Salt and pepper, to taste
Decoration
- 1 Granny Smith apple, sliced 1/4–1/2″ thick for the edge
- 1 strawberry, sliced and fanned for topping
Instructions
- SALAD
- Wash and shred the romaine lettuce and place it in a large bowl.
- Add the diced tomatoes, chopped apple, olives, peppers, and red onion to the lettuce.
- Stir in cranberries, crumbled feta and microgreens.
- Add the dressing and toss gently to coat. Transfer to a large platter or shallow bowl if you plan to decorate the edges with apple slices.
- DRESSING
- In a small bowl, whisk together olive oil, lemon juice and chopped garlic. Season with salt and pepper to taste.
- DECORATION
- Arrange apple slices around the edge of the platter or bowl—either all the way around or at the top, bottom and sides for a simpler look.
- To make the strawberry fan: with one good-looking strawberry, make several vertical slices from the base toward the leaves without cutting through the top so it stays intact. Gently fan the slices open and place the strawberry on top of the salad.
Nutrition
Please note that nutritional values are estimates generated by an online calculator.
Leave a comment below & tag @parsleyandicing on social!