You know I can't resist a celebrity salad recipe, so when I saw the super talented Florence Pugh's interview in Harper's Bazaar, mentioning that this is her go-to lunch salad (which she enjoys mid-afternoon), we had to give it a go! With 2 kinds of greens, some bell peppers, cucumber, tomato, red onions, and feta (we used a plant-based one), it's a yummy and super simple way to get veggies in and has a bit of a Greek vibe to it. I have not used rice vinegar in this kind of salad before and was pleasantly surprised. It's mainly made of low-calorie-density ingredients, so it would make a lovely side salad, but if you want to enjoy it as a full meal, I would recommend adding a few things to it, including a good source of protein. I personally added 300g of grilled seitan (it usually has above 25g of protein per 100g; the one I use has 29g of protein per 100g 🤯), and a handful of chopped nuts. Lentils and quinoa would also go so well in this. Anyhow, the result was quite delicious! Cooking tip: Chop the onion first and soak them in cold water while you prepare the rest of the ingredients. This will make it less pungent in taste.