Mediterranean Green Salad Bowl (Printable)

Bright spring greens mixed with tomatoes, cucumbers, olives, feta, and a flavorful 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 ounces 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

# How to Make:

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 evenly.
04 - Top with crumbled feta cheese and serve immediately while vegetables are crisp.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it on days when turning on the stove feels like too much effort.
  • The combination of briny olives, tangy feta, and bright vinegar tastes restaurant-quality, but uses ingredients you probably already have sitting around.
  • It's genuinely flexible—add chicken, skip the cheese, toss in whatever vegetables you're trying to use up before they wilt.
02 -
  • Never dress this salad more than a few minutes before serving, or the greens will wilt and the cucumbers will start weeping liquid into the bowl—the timing is genuinely important.
  • If you're making this ahead for a picnic or lunch, keep the dressing separate and toss everything together right before eating, which takes literally thirty seconds and makes all the difference.
03 -
  • Dry your greens thoroughly after washing, because water is the enemy of a crispy salad—I use a salad spinner and then pat everything with paper towels to remove any remaining moisture.
  • Make the dressing in a jar and shake it just before serving if you want it to stay emulsified and creamy rather than separating into layers on the plate.
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