Mediterranean Green Salad Bowl (Printable)

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 - 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

# Preparation steps:

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 comes together faster than scrolling through your phone, yet tastes like you've been thinking about it all week.
  • The dressing is so balanced that even the simplest greens become interesting without needing anything fancy to make them shine.
02 -
  • Don't dress the salad hours ahead—I learned this the hard way when I prepped for a party and ended up with limp greens and separated dressing by the time guests arrived.
  • The emulsification of your dressing makes all the difference; whisking properly keeps the oil and vinegar from splitting and creates a dressing that actually clings to the leaves instead of pooling at the bottom.
03 -
  • Use really good olives if you can—the ones you buy from a bulk bin or Mediterranean section taste worlds better than the canned ones that have been sitting around.
  • Toast some pine nuts or seeds separately and add them right at the end for a textural surprise that makes people wonder what you did differently.
Go back