Pin The summer I learned to stop drowning salads in dressing was the summer this bowl became my go-to. I'd been making limp, overdressed salads for years until a friend gently suggested I toss with less and taste as I went. That one shift turned this Mediterranean mix from soggy greens into something I actually craved on hot afternoons. Now, I make it almost every week when the tomatoes are sweet and the cucumbers are cold from the fridge.
I brought this salad to a backyard potluck once, and three people asked for the recipe before we even finished eating. One of them swore she hated olives but kept going back for more. I think it was the way the oregano in the dressing tied everything together, or maybe just the fact that the feta was crumbled instead of cubed. Either way, I felt like I'd finally nailed something simple and impressive at the same time.
Ingredients
- Spring mix: Look for a blend with arugula and baby spinach for the best flavor and texture, and make sure it's thoroughly dried or your dressing will slide right off.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing, and choose the ripest ones you can find for natural sweetness.
- Cucumber: English cucumbers work best because they have fewer seeds and stay crisp longer, but any variety works if you slice them thin.
- Kalamata olives: These bring a rich, fruity bitterness that balances the tangy dressing, and pitting them yourself means you can control the size of each piece.
- Red onion: Slice it as thin as possible to avoid overpowering the other ingredients, or soak the slices in cold water for five minutes to mellow the bite.
- Feta cheese: Crumbled feta melts into the salad better than cubes, and Greek or Bulgarian feta tends to be creamier and less salty than domestic versions.
- Extra-virgin olive oil: Use a fruity, good-quality oil since it's the backbone of the dressing, and don't be shy about tasting it straight to make sure it's fresh.
- Red wine vinegar: This adds brightness without the sharpness of white vinegar, and a splash more never hurts if you like things tangy.
- Dried oregano: A little goes a long way, and crushing it between your fingers before adding releases more of its warm, earthy flavor.
- Garlic clove: Mince it finely or use a press so it distributes evenly, and let it sit in the vinegar for a minute to soften its raw edge.
- Dijon mustard: This helps emulsify the dressing and adds a subtle depth that makes everything taste more intentional.
- Salt and black pepper: Taste the dressing before you pour it, because the olives and feta are already salty and you might need less than you think.
Instructions
- Build the base:
- Pile the spring mix, cherry tomatoes, cucumber, olives, and red onion into a large salad bowl, spreading them out so every ingredient gets a little space. Don't toss yet, or the delicate greens will bruise before you're ready to serve.
- Mix the dressing:
- In a small bowl or jar with a lid, whisk together the olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until it looks smooth and slightly thickened. If you're using a jar, just shake it hard for about 20 seconds and you're done.
- Dress and toss:
- Drizzle the dressing over the salad just before you're ready to eat, starting with half and adding more as you go. Toss gently with your hands or two large spoons so everything gets coated without crushing the greens.
- Finish with feta:
- Scatter the crumbled feta over the top and give it one last gentle toss, or leave it on top if you want it to stay in bigger chunks. Serve immediately while everything is still crisp and cold.
Pin There was an evening last spring when I made this salad without thinking and set it on the table with warm pita and hummus. My partner looked up and said it tasted like vacation, and I realized that's exactly what it was: a tiny escape in a bowl. Sometimes the simplest meals are the ones that stay with you.
Making It a Full Meal
I've added grilled chicken, roasted chickpeas, and even leftover salmon to this salad, and it holds up beautifully every time. The key is to let your protein cool slightly before piling it on, so it doesn't wilt the greens or warm the feta. A handful of toasted pine nuts or sunflower seeds also adds a satisfying crunch that makes the whole bowl feel more substantial.
Swapping and Substituting
If you don't have red wine vinegar, lemon juice works just as well and gives the dressing a brighter, more citrusy edge. I've also swapped the feta for goat cheese when that's what I had on hand, and it brought a creamier, milder flavor that some people actually prefer. For a dairy-free version, just skip the cheese entirely or use a plant-based feta, and the salad still tastes vibrant and full.
Storing and Serving Tips
I like to prep all the vegetables in the morning and store them in separate containers in the fridge, then assemble everything right before lunch or dinner. The dressing keeps in a jar in the fridge for up to a week, and it actually tastes better after a day because the flavors have time to marry. Just give it a good shake before using, since the oil and vinegar will separate as it sits.
- If you're packing this for lunch, keep the dressing in a small container and pour it on right before eating.
- Leftover dressed salad doesn't keep well, but undressed greens and vegetables stay crisp for a day or two.
- Serve this alongside grilled meats, roasted vegetables, or a simple soup for a balanced meal.
Pin This salad has become one of those recipes I don't even think about anymore, I just make it when I need something fresh and easy. It reminds me that good food doesn't have to be complicated, just honest and full of flavor.
Recipe FAQ
- → How long does this Mediterranean salad stay fresh?
Best enjoyed immediately after dressing. Undressed components keep refrigerated for 2-3 days in airtight containers.
- → Can I make the Greek dressing ahead?
Yes, whisk ingredients together and store refrigerated up to 1 week. Bring to room temperature and shake before using.
- → What can I substitute for feta cheese?
Try goat cheese, halloumi, or vegan alternatives. For dairy-free, omit cheese or use nutritional yeast.
- → How do I make this more filling?
Add grilled chicken, shrimp, chickpeas, quinoa, or avocado. Serve with warm pita bread for a complete meal.
- → What other vegetables work well in this bowl?
Bell peppers, radishes, grated carrots, roasted eggplant, or artichoke hearts complement the Mediterranean flavors beautifully.