Save Pin There was this afternoon last summer when I had nothing but random produce in the fridge and zero energy to cook. I grabbed whatever looked alive, tossed it in a bowl, and somehow ended up with the kind of salad that made me forget I was eating vegetables. The feta hit differently that day, salty and creamy against the cold crunch of cucumber. I've been making some version of this bowl ever since, and it never gets old.
I brought this to a potluck once, mainly because I forgot to plan ahead. People kept asking for the recipe, which was funny because I didn't think of it as a recipe, just stuff I throw together. One friend started making it every Sunday for her meal prep. Watching someone else get excited about something so simple reminded me that the best dishes don't need to be complicated.
Ingredients
- Spring mix: The mix of baby lettuces, arugula, and spinach gives you different textures in every forkful, and I always go for the prewashed kind because life is short.
- Cherry tomatoes: Halving them releases their juice into the salad, and they taste infinitely better than big tomato chunks that slide off your fork.
- Cucumber: I slice mine thin so they stay crisp and don't overpower the other flavors, and English cucumbers work best because they're less watery.
- Kalamata olives: These bring the briny punch that makes the whole bowl taste like the Mediterranean, and I always buy them pitted to save my sanity.
- Red onion: Slicing it super thin mellows the bite, and if you soak the slices in cold water for five minutes, they get even milder.
- Feta cheese: Crumbled feta is non-negotiable for me because it clings to the greens and adds creamy bursts of salt throughout the salad.
- Extra-virgin olive oil: The dressing lives or dies by the olive oil, so I use the good stuff that I'd be happy to dip bread into.
- Red wine vinegar: This gives the dressing its tang and brightness without being as sharp as lemon can sometimes be.
- Dried oregano: It smells like every Greek restaurant I've ever loved, and a little goes a long way.
- Garlic clove: Fresh garlic makes the dressing come alive, and I mince it fine so no one gets a surprise garlic punch.
- Dijon mustard: This is the secret to getting the dressing to emulsify and cling to the greens instead of pooling at the bottom.
Instructions
- Build the base:
- Toss the spring mix, tomatoes, cucumber, olives, and red onion into a large bowl. Let everything sit together while you make the dressing so the flavors start to mingle.
- Whisk the dressing:
- Combine olive oil, vinegar, oregano, garlic, mustard, salt, and pepper in a small bowl or jar and whisk hard until it looks creamy and unified. If you use a jar, you can just shake it like your life depends on it.
- Dress and toss:
- Drizzle the dressing over the salad right before you're ready to eat and toss gently with your hands or tongs. Don't drown it, you want everything lightly coated, not swimming.
- Finish with feta:
- Scatter the crumbled feta on top and serve immediately. The feta softens a bit when it hits the dressed greens, and that's exactly what you want.
Save Pin One evening, I made this for myself after a long day and ate it straight from the bowl on the couch. No plate, no ceremony, just me and a giant fork. It felt like the kind of meal that takes care of you without asking for much in return. I realized then that this salad had become one of those quiet staples I reach for when I need something good and easy.
Make It Your Own
I've thrown grilled chicken on top when I needed more substance, and I've added chickpeas when I wanted to keep it plant based. A handful of toasted pine nuts or sunflower seeds makes it feel fancier, and warm pita on the side turns it into an actual meal. The beauty of this bowl is that it adapts to whatever you have or need that day.
Dressing Tips
I always make extra dressing and keep it in a jar in the fridge because it lasts for over a week and saves me from takeout temptation. Before using it again, let it come to room temperature and give it a good shake since the olive oil solidifies when cold. If you want it creamier, add a spoonful of Greek yogurt and whisk it in.
Serving and Storage
This salad is best eaten fresh, but if you're meal prepping, keep the dressing separate and store the greens in a container lined with paper towels to absorb moisture. The chopped veggies and feta can hang out together in another container for up to two days. When you're ready to eat, just toss everything together and it tastes like you just made it.
- Pair it with grilled lamb, fish, or a simple roasted chicken for a full Mediterranean feast.
- If you're taking it to a picnic, pack the dressing in a small jar and toss it right before serving.
- Leftover dressing works beautifully as a marinade for vegetables or proteins.
Save Pin This salad never tries to be more than it is, and that's why it works. Keep it in your back pocket for the days when you want something fresh, fast, and satisfying without the fuss.
Recipe FAQs
- → Can I make this Mediterranean bowl ahead of time?
You can prepare ingredients up to a day in advance. Store greens and vegetables separately in airtight containers. Keep the dressing in a small jar. Toss everything together just before serving to maintain crispness and prevent sogginess.
- → What protein options work well with this green bowl?
Grilled chicken breast, pan-seared shrimp, or chickpeas make excellent protein additions. Lentils or white beans also complement the Mediterranean flavors while keeping the dish vegetarian-friendly.
- → How long does the homemade Greek dressing stay fresh?
The dressing keeps well in the refrigerator for up to one week when stored in a sealed container. The olive oil may solidify when cold—simply let it sit at room temperature for a few minutes and shake before using.
- → Can I substitute the spring mix greens?
Romaine lettuce, baby spinach, or mixed Mediterranean greens work wonderfully. Arugula adds a peppery kick, while butter lettuce provides a delicate texture. Mix and match based on your preference and seasonal availability.
- → Is this bowl suitable for meal prep?
Absolutely. Portion ingredients into separate containers for the week. Keep the dressing in small individual containers. Simply combine when ready to eat—the flavors actually improve as ingredients marinate together briefly.
- → What can I use instead of feta cheese?
Try halloumi for a salty Cypriot alternative, goat cheese for a tangy creaminess, or a dairy-free feta for vegan options. Grilled halloumi adds a warm, savory element that pairs beautifully with the fresh vegetables.