Greek Salad Bowl Mediterranean (Printable Page)

Crisp romaine with feta, olives, and fresh vegetables in tangy Greek dressing. 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

# Steps:

01 - In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion.
02 - Sprinkle the feta cheese and Kalamata olives over the vegetables.
03 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and black pepper until well emulsified.
04 - Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
05 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make dinner without heating up your kitchen on hot days.
  • The vinaigrette tastes like you spent way more effort than you actually did, which is the best kind of kitchen magic.
02 -
  • Dress the salad at the last possible moment; if you dress it too early, the vinegar wilts the lettuce and turns it into something sad.
  • Make the vinaigrette in a jar with a tight-fitting lid so you can shake it before using—the emulsion will separate as it sits, and shaking brings it back together.
03 -
  • Chill your salad bowl in the freezer for 5 minutes before assembling; this keeps everything colder longer and makes the salad taste brighter.
  • Use a microplane to zest a lemon into the vinaigrette for an optional brightness that makes people ask what you did differently.
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