Mediterranean Green Salad Bowl (Printable)

Fresh spring mix with tomatoes, cucumber, olives, and feta in a tangy Greek dressing

# Required Ingredients:

→ 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 fully emulsified.
03 - Drizzle the Greek dressing over the salad just before serving and toss gently to coat all ingredients evenly.
04 - Top with crumbled feta cheese and serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking, which means you can eat when hunger actually strikes instead of waiting.
  • The briny olives and creamy feta somehow make spring greens taste like a vacation, not a chore.
02 -
  • Never dress this salad more than five minutes before eating, or the greens will wilt and the whole thing turns into regret.
  • Taste the dressing before it touches the salad—it should make your mouth water slightly, because the vegetables will dilute it just enough.
03 -
  • Keep your vegetables crisp by washing and drying them thoroughly, then storing them separately until the moment you assemble—water is the enemy of crunch.
  • If you're making this ahead for lunch, pack the dressing separately and dress the bowl only when you're ready to eat, so your greens stay alive and willing.
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