Mediterranean Green Salad Bowl (Printable)

Crisp spring greens with tomatoes, cucumber, olives, feta and tangy Greek dressing. Ready in 15 minutes.

# What You'll 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 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

# Directions:

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 Suggestions:

01 -
  • It comes together in minutes and tastes like you put in way more effort than you did.
  • The tangy dressing and salty feta make every bite feel indulgent without being heavy.
  • You can toss in whatever protein or extras you have on hand and it still works perfectly.
02 -
  • Dress the salad right before serving or the greens will get soggy and sad within minutes.
  • If your red onion tastes too harsh, soak the slices in cold water for five minutes and pat them dry before adding.
  • Don't skip the Dijon mustard in the dressing, it's what keeps the oil and vinegar from separating.
03 -
  • Use a salad spinner to dry your greens completely, wet leaves won't hold the dressing and the salad will taste watery.
  • Taste the dressing before you add it and adjust the vinegar or salt to your preference, every olive oil and vinegar tastes a little different.
  • If you want the salad to feel more substantial, add a handful of cooked quinoa or farro for texture and staying power.
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