Mediterranean Green Salad Bowl (Printable version)

Crisp spring greens with tomatoes, cucumber, olives, and feta in tangy 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

# Step-by-step guide:

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 with zero cooking, making it perfect for those days when you need something fresh but don't want to heat up the kitchen.
  • The homemade Greek dressing tastes like restaurant quality and completely transforms how you feel about salad.
  • It's adaptable enough to feed vegetarians, vegans, and meat-eaters without anyone feeling like they're eating a different meal.
02 -
  • Never dress the salad more than five minutes before serving unless you enjoy a sad, wilted result—I learned this the hard way when I prepped for a dinner party too early.
  • The temperature of your ingredients matters more than you'd think, so keep your greens and vegetables cool until the last moment, and the feta tastes better when it's not room temperature.
03 -
  • If your olive oil solidifies in the refrigerator, make the dressing just before serving so every component mixes at room temperature and emulsifies properly.
  • Taste the dressing on a single leaf of greens before committing the whole batch to it—this way you can adjust the acid or salt without affecting the salad itself.
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