Greek Salad Bowl Mediterranean (Printable)

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

# What You'll 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

# Step-by-step 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 emulsified and combined.
04 - Drizzle the prepared vinaigrette over the salad just before serving, then toss gently to combine all ingredients evenly.
05 - Transfer to serving plates or bowls and serve immediately to maintain optimal freshness and texture.

# Expert Advice:

01 -
  • It's faster than ordering takeout and tastes infinitely fresher because you control every single ingredient.
  • The vinaigrette actually stays balanced—not too sharp, not too mellow—thanks to that mustard playing peacemaker between the oil and vinegar.
  • You can prep components in advance and throw it together whenever hunger strikes, making weeknight dinners feel effortless.
02 -
  • Dress this salad only when you're ready to eat it; the lettuce will begin weeping if you let it sit, turning everything limp and sad within minutes.
  • If you prefer a creamier dressing, add an extra half teaspoon of mustard and let it sit for five minutes before tossing—the emulsion becomes silkier and clings to the leaves better.
03 -
  • Make a double batch of vinaigrette and keep it in a jar on your counter; it's perfect for drizzling over roasted vegetables, dipping bread into, or using on grain bowls throughout the week.
  • If your feta is too salty, crumble it and soak it in cool water for fifteen minutes before adding it to the salad—this mellows it without sacrificing its distinctive tang.
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