Use whatever greens you have on hand and embellish with garden-fresh vegetables as the season progresses, such as radishes, zucchini, asparagus, and sweet peppers.

Start to Finish: 35 minutes   

2 Tbsp. all-purpose flour
1/2 tsp. finely shredded lemon peel
1 8-oz. pkg. feta cheese, cut into bite-size cubes
1/4 cup canola oil
1/4 cup fresh lemon juice
3/4 tsp. kosher salt
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1/4 cup coarsely chopped fresh basil
3 Tbsp. coarsely chopped fresh mint
3 Tbsp. coarsely chopped fresh tarragon
1 small cucumber, peeled, halved, and sliced
1 small red onion, halved and thinly sliced
8 cups (5 oz.) assorted greens (such as romaine, endive, micro greens, and/or radicchio)
1 cup grape tomatoes
1/4 cup quartered pitted kalamata olives (optional)

1. For feta croutons, combine flour and lemon peel in a shallow dish. Add cheese cubes, a few at a time, tossing until coated. Heat canola oil in a large skillet over medium-high heat for 4 minutes. Add cheese. Cook for 4 to 5 minutes, turning once, until golden. Transfer to a paper-towel-lined baking sheet; set aside.

2. For dressing, in a very large bowl whisk together lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Add basil, mint, tarragon, cucumber, and onion; stir to combine. Add greens; toss to coat. Divide greens mixture among 4 individual plates. Top with feta croutons, tomatoes, and olives, if desired. Makes 4 servings.