Mediterranean Green Salad Bowl (Printable Format)

Crisp greens with juicy tomatoes, crunchy cucumber, briny olives, and feta in zesty Greek dressing.

# What's Needed:

→ 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 Make It:

01 - Combine spring mix, cherry tomatoes, cucumber, olives, and red onion in a large salad bowl.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified.
03 - Drizzle the Greek dressing over the salad just before serving and toss gently to coat all components evenly.
04 - Top with crumbled feta cheese and serve immediately while greens remain crisp.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can have dinner on the table before you've even finished thinking about what to make.
  • Every bite delivers a different texture and flavor—creamy, briny, crisp, tangy—so it never feels boring even when you make it three times a week.
02 -
  • Dress the salad at the last possible moment—premature dressing turns everything into a wilted disappointment within twenty minutes.
  • If you need to make this ahead, keep the dressing in a separate jar and toss it in just before people sit down to eat.
03 -
  • Make your dressing in a jar with a tight lid and shake it before using—it's faster than whisking and the jar saves cleanup.
  • Buy the best feta you can find and crumble it by hand at the last second; it makes a real difference in the final bite.
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