Mediterranean Green Salad Bowl (Printable)

Crisp greens, fresh vegetables, olives, and feta with zesty Greek dressing

# What You Need:

→ Salad

01 - 5 cups spring mix (baby lettuces, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1/2 cup Kalamata olives, pitted and halved
05 - 1/4 cup red onion, thinly sliced
06 - 3.5 oz feta cheese, crumbled

→ Greek Dressing

07 - 1/4 cup extra-virgin olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 1 garlic clove, minced
11 - 1/2 tsp Dijon mustard
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

# How-To:

01 - In a large salad bowl, combine spring mix, cherry tomatoes, cucumber, olives, and red onion.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
03 - Drizzle the Greek dressing over the salad just before serving and toss gently to combine.
04 - Top with crumbled feta cheese and serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can have lunch ready before your stomach even finishes asking for it.
  • The Greek dressing tastes nothing like bottled versions—it's tangy, garlicky, and actually makes you want to eat more vegetables.
  • It tastes elegant enough for guests but casual enough that you won't hesitate to make it on a Tuesday night.
02 -
  • Don't dress the salad until you're ready to serve it; greens wilt faster than you'd expect, and watery salad is nobody's friend.
  • The dressing will taste sharper the moment you make it, but let it sit for two minutes and the flavors will marry into something rounder and more balanced.
03 -
  • Chill your salad bowl in the freezer for five minutes before adding greens; the cold makes everything taste fresher and crispier.
  • If you find red onion too sharp, soak the slices in cold water for ten minutes—it mellows the bite while keeping the crunch.
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