Mediterranean Green Salad Bowl (Printable)

A vibrant mix of spring greens, tomatoes, cucumber, olives, and feta with tangy Greek dressing.

# Ingredient list:

→ 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 tablespoons red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1 garlic clove, minced
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

# Cooking steps:

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 fully emulsified.
03 - Drizzle the Greek dressing over the salad just before serving and toss gently to combine all ingredients.
04 - Top with crumbled feta cheese and serve immediately.

# Expert advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means dinner on the busiest nights.
  • The combination of briny, creamy, crisp, and tangy hits every flavor note your palate craves.
  • It's naturally vegetarian and gluten-free, so it works for almost anyone at the table.
02 -
  • Never dress a salad more than a few minutes before serving, or the greens will wilt and weep into a sad puddle—timing is everything.
  • If you're making the dressing ahead, leave out the garlic and add it fresh just before serving, or it turns bitter and overpowering.
03 -
  • Buy your feta from a good source and taste it before adding to the salad—the quality of the cheese can make or break the whole dish.
  • If your olives taste too salty, soak them in cold water for 10 minutes to mellow them out, but don't overdo it or they'll lose their character.
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