Mediterranean Green Salad Bowl (Printable)

Crisp spring greens with tomatoes, cucumber, olives, and feta in tangy 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 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 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 -
  • It comes together in the time it takes to argue about what to eat for dinner.
  • Every bite feels bright and satisfying without weighing you down.
  • You can double the dressing and keep it in the fridge for lazy weeknight rescues.
02 -
  • Never dress the salad until you're about to serve it or the greens will wilt into sad little rags.
  • If your dressing separates, it just needs more whisking or a tiny splash of water to bring it back together.
03 -
  • Use a salad spinner if you have one because wet greens will dilute the dressing and make everything soggy.
  • Taste the dressing before adding it to the salad and adjust the salt or vinegar to your liking since every olive oil and vinegar behaves a little differently.
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