Mediterranean Green Salad Bowl (Printable)

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

# 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 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.

# Helpful Tips:

01 -
  • It comes together in fifteen minutes flat, which means no excuses on busy weeknights.
  • The Greek dressing is so easy to whisk together that you'll never buy bottled again once you taste the difference.
  • It's naturally vegetarian and gluten-free, making it a safe choice when you're cooking for mixed dietary needs.
02 -
  • Never dress a salad more than a few minutes before eating it—I learned this the hard way when I prepared an entire batch for a picnic and arrived with a bowl of wilted greens.
  • The temperature of your ingredients matters more than you'd think—a chilled salad bowl and cold greens straight from the fridge make an enormous difference in how crisp everything stays.
03 -
  • Taste the dressing before it goes on the salad—season it a touch more aggressively than feels right, because the greens will mellow it out slightly.
  • Keep your bowl and all your ingredients cold right up until the moment of assembly, as cold salads taste fresher and stay crisp longer than ones made at room temperature.
Go Back