Mediterranean Green Salad Bowl (Print View)

Fresh spring greens with tomatoes, cucumber, olives, and feta in zesty 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

# How to Prepare:

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.

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means you can feed people without the stress of actual cooking.
  • The flavors are bright and alive without needing anything fancy or hard to find.
  • It genuinely tastes better the moment feta hits your fork, which feels like a small magic trick every single time.
  • You can prep everything hours ahead and dress it just before eating, making it perfect for gatherings.
02 -
  • If you dress this salad more than five minutes before serving, the greens will wilt and it loses its essential crispness—timing matters here.
  • Tasting the dressing before it hits the salad saves you from the disappointment of serving something under-seasoned, especially since the feta brings its own saltiness.
03 -
  • Pat your greens completely dry after washing—any water clinging to them will dilute your dressing and make the salad feel soggy.
  • Chill your salad bowl for five minutes before assembling if you have the time; cold equipment keeps greens crisp longer.
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