Mediterranean Green Salad Bowl (Printable)

Crisp spring greens, tomatoes, cucumber, olives, and feta with zesty Greek dressing come together in this vibrant 15-minute bowl perfect for light meals.

# Ingredient List:

→ 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

# Directions:

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 -
  • Comes together in 15 minutes but tastes like you've been in a Mediterranean kitchen all morning.
  • The dressing is silky and balanced—no harsh vinegar bite, no oily coating, just pure clarity on your palate.
  • Flexible enough for a light lunch, sturdy enough as a dinner side, and impressive enough for guests.
02 -
  • Never dress a salad more than two minutes before eating it unless you want what amounts to a warm, wilted situation—patience here feels counterintuitive but it's the difference between crisp and sad.
  • The ratio of oil to vinegar in the dressing is one part vinegar to two parts oil, and honoring this keeps the flavors balanced rather than puckering your mouth shut.
03 -
  • Store the dressing separately in a glass jar and shake it before each use—it'll last three days and stay bright tasting.
  • If you're serving this to guests, arrange the salad in a large shallow bowl instead of piling it high; it looks restaurant-worthy and people can actually serve themselves without destroying it.
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