Mediterranean Green Salad Bowl (Printable)

Vibrant Mediterranean bowl with crisp greens, fresh vegetables, 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 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

# Directions:

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's ready in 15 minutes, which means no excuses on weeknight dinners when you're tired.
  • The bright, tangy dressing wakes up your palate in a way that makes you actually want to eat your greens.
  • Everything is naturally gluten-free and vegetarian, so it works for almost any table.
02 -
  • Dress the salad at the last possible moment—even five minutes of sitting allows the greens to start weeping and wilting into something sad and soggy.
  • The dressing separates as it sits, so shake it again before pouring if you made it ahead, and remember that a little mustard and vigorous whisking actually makes it stay emulsified longer.
03 -
  • Buy your feta from a good cheese counter if you can—it tastes like actual food instead of plastic.
  • Pat your spring mix completely dry before using, because even small amounts of water dilute the dressing and make everything taste weak.
Go Back