Mediterranean Green Salad Bowl (Print)

Fresh greens, tomatoes, cucumber, olives, and feta with zesty 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 - 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 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 1 garlic clove, minced
11 - 1/2 tsp Dijon mustard
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

# Method:

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 ordering takeout and tastes like you put in real effort.
  • The salty feta and briny olives make every bite feel indulgent without being heavy.
  • You can prep the ingredients in the morning and toss everything together right before eating.
  • It works as a side dish or a full meal depending on how hungry you are.
02 -
  • Dress the salad right before serving, or the greens will wilt and the cucumbers will start weeping water into the bowl.
  • If you make the dressing ahead, the garlic flavor will get stronger as it sits, so add a little less if you're prepping it the night before.
  • Dry your greens thoroughly after washing, because even a little moisture will keep the dressing from sticking and everything will taste watery.
03 -
  • Let the garlic sit in the vinegar for a minute before adding the oil, and it will mellow out and blend into the dressing more smoothly.
  • If your greens taste bitter, toss them with a pinch of sugar along with the dressing to balance the flavors.
  • Use your hands to toss the salad instead of tongs, and you'll feel when it's perfectly coated without overdoing it.
Back