Mediterranean Green Salad Bowl (Print View)

Crisp spring greens with tomatoes, cucumber, olives, feta, and tangy Greek dressing.

# Components:

→ Salad

01 - 5 cups spring mix (baby lettuces, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 0.5 cup Kalamata olives, pitted and halved
05 - 0.25 cup red onion, thinly sliced
06 - 3.5 oz feta cheese, crumbled

→ Greek Dressing

07 - 0.25 cup extra-virgin olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 1 garlic clove, minced
11 - 0.5 tsp Dijon mustard
12 - 0.25 tsp salt
13 - 0.25 tsp black pepper

# Method:

01 - In a large salad bowl, combine spring mix, cherry tomatoes, cucumber, Kalamata olives, and red onion.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
03 - Drizzle the Greek dressing over the salad just before serving and gently toss to combine all ingredients.
04 - Top with crumbled feta cheese and serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to brew coffee, no heat required.
  • Every bite tastes bright and salty and a little tangy, like summer on a fork.
  • You can toss in grilled chicken or chickpeas and call it dinner without any guilt.
  • The dressing clings to every leaf and makes even tired greens taste vibrant.
02 -
  • Always dress this salad right before serving or the greens will turn limp and sad within minutes.
  • If you make the dressing ahead, store it in the fridge and let it come to room temperature before using so the olive oil flows smoothly.
  • Thin slicing the red onion is not optional, thick pieces will dominate every bite and make your mouth burn.
03 -
  • Use a salad spinner to dry your greens completely, because wet leaves make the dressing slide right off instead of clinging.
  • If you want the feta to stay creamy and not crumbly, add it in larger chunks and let people break it up as they eat.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it is perfect on roasted vegetables, grain bowls, or even as a marinade.
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