Mediterranean Green Salad Bowl (Print version)

Crisp spring greens with tomatoes, cucumber, 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 Tips:

01 -
  • It comes together in under 15 minutes, which means dinner can happen without stress on even the busiest days.
  • The combination of briny olives, creamy feta, and crisp vegetables creates layers of flavor that feel way more satisfying than it should for something so light.
  • You can prep ingredients ahead and dress it just before eating, making it perfect for meal prep or unexpected guests.
02 -
  • Dress the salad just before eating—I learned this the hard way by making it an hour early and watching the greens turn into a sad, wilted mess that tasted like regret.
  • The feta's crumbles matter more than you'd think because they create pockets where the dressing pools, and those pockets are actually where the best bites live.
03 -
  • If you're making this for a crowd, keep the dressing separate and let people dress their own bowls—everyone has strong opinions about how much dressing they want, and this sidesteps those conversations entirely.
  • Slice your red onion and let it sit in the vinegar for a minute before combining everything else; it softens the sharp bite and the vinegar takes on this gorgeous pink hue that looks beautiful in the finished salad.
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