Mediterranean Green Salad Bowl

There's something about the smell of fresh herbs hitting cold olive oil that makes me feel like I'm sitting at a sun-drenched taverna, even if I'm just in my kitchen on a random Tuesday. This Mediterranean green salad became my go-to when I realized I was spending too much time cooking and not enough time actually enjoying meals with people I cared about. The beauty of it is how quickly it comes together, yet it tastes like you've put genuine thought into what you're serving. One afternoon, a friend mentioned she was tired of sad desk salads, and I threw this together in her kitchen while she made coffee—she's been asking for the recipe ever since.

I made this salad for a potluck last spring when I was tired of bringing store-bought sides, and someone actually asked if I'd catered it. That moment—watching people genuinely enjoy something simple that I'd assembled with care—taught me that cooking isn't always about complexity. The red wine vinegar and oregano combination somehow managed to make everyone feel transported, even though we were in a suburban backyard in April.

Ingredients

• Spring mix: Use whatever feels fresh to you, but the mix of tender lettuces and peppery arugula creates a texture that feels intentional.
• Cherry tomatoes: Halving them instead of leaving them whole means every bite contains tomato, not just occasional bursts of juice.
• Cucumber: Slice it the way you like, but remember that thinner slices soak up dressing better if you're serving this later.
• Kalamata olives: Pitting them yourself takes five extra minutes but tastes noticeably better than pre-pitted versions.
• Red onion: Slice it paper-thin so it softens slightly as it sits, adding sharpness without aggression.
• Feta cheese: Get the kind that crumbles in your hands, not the pre-crumbled stuff that tastes faintly of cellulose.
• Extra-virgin olive oil: This is the one ingredient where quality genuinely changes everything, so pick something that smells alive.
• Red wine vinegar: It's the sharp backbone that makes this dressing sing instead of whisper.
• Dried oregano: One teaspoon might seem small, but it's what makes this taste Mediterranean instead of just green.
• Garlic clove: Mince it fine and let the oil soften it slightly; raw garlic here would feel aggressive.
• Dijon mustard: A tiny amount helps the dressing emulsify and adds a background note that people can't quite name but notice.
• Salt and black pepper: Taste as you go because feta is already salty, and you might need less than the recipe calls for.

Instructions

Gather your vegetables like you're about to paint:

Wash everything and lay it out on your cutting board so you can see what you're working with. There's something clarifying about taking a moment before you start chopping.

Build your salad base:

Toss the spring mix into your largest bowl, then arrange the tomatoes, cucumber, olives, and onion around it. You can toss everything together or leave it slightly arranged—either way feels right depending on your mood.

Make the dressing in a small jar:

Add the oil, vinegar, oregano, garlic, mustard, salt, and pepper to a jar or small bowl and whisk it hard for about 30 seconds until it emulsifies slightly. You'll feel it come together, and that's your signal to stop.

Dress just before serving:

Drizzle the dressing over the salad and toss gently so the greens coat evenly without getting bruised. This is not the time to be aggressive.

Top with feta and serve immediately:

Scatter the crumbled feta across the top right before people eat it, so it stays creamy instead of getting lost in the dressing. Serve it straight away while everything is still cold and crisp.

Save

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There was an evening when my grandmother tasted this salad and said it reminded her of summers visiting Greece in the 1970s, which felt like the highest compliment I could receive. That moment made me understand that food becomes meaningful not because of technique, but because it carries memory and care.

When to Make This

This salad shines brightest in warmer months when tomatoes actually taste like tomatoes and your kitchen doesn't need the oven running. But honestly, it works year-round if you're willing to accept that winter tomatoes need a little more grace. I've made it on busy weeknights, brought it to potlucks, served it alongside grilled fish, and even eaten it cold the next day straight from a container while standing at the kitchen counter.

Building Your Own Version

The structure here is flexible enough that you can treat it like a template. Some nights I add chickpeas if I'm eating alone and want something more substantial, other times I top it with grilled shrimp if people are coming over. The dressing stays the same because it's so perfectly balanced, but the salad itself can shift based on what looks good at the market.

The Dressing Secret

This Greek dressing is good enough to use on almost anything—roasted vegetables, grilled chicken, even bread. I've made it in mason jars and kept it in the fridge for up to a week, which means you can assemble the salad components ahead and dress it fresh right before eating. It's become the dressing I default to when I want something that feels Mediterranean without feeling fussy.

• Make extra dressing and keep it on hand for vegetables and grains throughout the week.
• If your dressing separates in the fridge, just shake it vigorously before using it again.
• Taste the dressing cold, because it will taste slightly different once it sits on cold greens.

Save

Save

This salad has become my answer to the question of what to bring, what to serve, and what to make when I want something that feels intentional without requiring an apology. It's proof that simple food, made with attention, is enough.

Recipe FAQs

→ How long does this salad stay fresh?

Best enjoyed immediately after dressing. Undressed components can be stored separately in airtight containers for up to 2 days, though cucumber and tomatoes may release water.

→ Can I prepare the dressing ahead?

Absolutely. Whisk the dressing and store in a sealed jar in the refrigerator for up to a week. Bring to room temperature and shake well before using.

→ What other vegetables work well?

Bell peppers, radishes, avocado, artichoke hearts, or roasted eggplant make excellent additions while keeping the Mediterranean spirit alive.

→ Is there a dairy-free alternative?

Swap feta for dairy-free feta-style cheese or add extra olives and avocado for creaminess without dairy.

→ Can I use bottled dressing?

Store-bought Greek vinaigrette works in a pinch, but the homemade version offers superior freshness and allows you to adjust seasoning to taste.