Mediterranean Green Salad Bowl (Printable)

Crisp greens, fresh vegetables, olives, and feta with zesty Greek dressing come together in this colorful Mediterranean bowl.

# What You’ll Use:

→ 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

# How-To:

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 you can set the table, making weeknight dinners feel effortless.
  • The tart feta and briny olives create a complexity that makes you forget you're eating something this healthy.
02 -
  • Dress the salad at the very last second; wet greens turn to mush within minutes, which I learned the hard way at a dinner party.
  • Taste your dressing before it touches the greens so you can adjust salt or acid without ruining the whole bowl.
03 -
  • Pat your greens completely dry with paper towels or a salad spinner before building the bowl so dressing actually coats them instead of sliding off water.
  • Toast some pine nuts or sunflower seeds in a dry pan for thirty seconds and scatter them on top for a textural contrast that changes everything.
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