Greek Salad Bowl Mediterranean (Printable Version)

Crisp romaine, feta, olives, and veggies in tangy Greek vinaigrette. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 6 cups romaine lettuce, chopped
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1/2 small red onion, thinly sliced

→ Cheese & Olives

05 - 3/4 cup feta cheese, crumbled
06 - 1/2 cup Kalamata olives, pitted and halved

→ Greek Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper

# Directions:

01 - In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
02 - Sprinkle the crumbled feta cheese and halved Kalamata olives evenly over the vegetable mixture.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until well combined and emulsified.
04 - Drizzle the vinaigrette over the salad just before serving and gently toss all ingredients until evenly coated.
05 - Transfer to serving plates and serve immediately to preserve optimal freshness and texture.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you've been thinking about it all day.
  • The feta stays creamy, the olives stay briny, and somehow everything tastes exactly right without any fussing.
02 -
  • Never dress a salad more than five minutes before eating it, or your crisp lettuce will turn to spineless regret—I learned this the hard way at a potluck.
  • The feta needs to be cold and the vinaigrette can be room temperature; that contrast of temperatures is what makes this salad sing instead of sit.
03 -
  • If your feta is salty, crumble it and let it sit in cold water for ten minutes, then drain it well—this mellows it just enough without losing its character.
  • Make the vinaigrette in a mason jar and shake it hard; there's something satisfying about that moment when the emulsion suddenly comes together, and you know it's going to coat every leaf perfectly.
Go Back