Mediterranean Green Salad Bowl (Printable View)

Fresh spring greens with tomatoes, cucumber, olives, and feta in tangy Greek dressing.

# 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 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 Make It:

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 -
  • Ready in 15 minutes with zero cooking required, which means lunch can happen even on your busiest days.
  • It tastes like a proper meal, not a guilty conscience on a plate, because the feta and olives make it genuinely satisfying.
  • The dressing is so good you'll want to keep it in a jar in your fridge and pour it over everything.
02 -
  • Don't dress the salad too far in advance or the greens will go limp—the dressing waits for the salad, not the other way around.
  • If you're making this for a potluck or taking it somewhere, pack the dressing separately and add it right before eating, which saves you from a sad, soggy bowl.
03 -
  • Wash and dry your greens the night before and store them in a clean kitchen towel in the fridge—they'll be perfectly crisp and ready when you need them.
  • Make a batch of dressing and keep it in a jar for the week; it gets better as it sits, and suddenly salad becomes the easiest lunch you could possibly grab.
Go Back