2 cups lettuce leaves (Romaine or any leafy greens)

Toppings:

1 cup cherry tomatoes (red and yellow), halved

2 boiled eggs (cut in half)

1 cup cooked baby potatoes, quartered

1/2 cup sugar snap peas (lightly steamed or raw)

1/4 cup olives (Kalamata or black)

1/2 cup white beans (canned or cooked)

1 tbsp capers

3 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp honey (optional)

1 garlic clove, minced

Salt and black pepper to taste

Dried oregano or mixed herbs (for garnish)

Boil baby potatoes until tender, then drain and let cool.

Steam sugar snap peas lightly, or serve them raw for crunch.

Hard-boil eggs (about 8 minutes), peel, and slice in half.

Place a bed of lettuce in a large bowl or platter.

Arrange the potatoes, tomatoes, eggs, sugar snap peas, olives, beans, and capers in sections for a visually appealing presentation.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper.

Drizzle the dressing over the salad.

Sprinkle with dried oregano or mixed herbs for an extra Mediterranean touch.

Add grilled chicken, tuna, or sardines for extra protein.

Sprinkle with crumbled feta cheese for a creamy, salty flavor.