Greek Salad Bowl Mediterranean (Print Version)

Crisp romaine with feta, olives, tomatoes, cucumber in tangy Greek dressing

# 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 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. Toss gently to combine.
05 - Serve immediately for the freshest flavor and texture.

# Expert Tips:

01 -
  • It comes together in under 15 minutes, perfect for those days when you need lunch now, not later.
  • The vinaigrette is tangy enough to wake up your taste buds but balanced enough to let each ingredient shine.
  • Every bite feels indulgent without weighing you down, especially when it's too hot to cook.
02 -
  • Dress the salad at the last possible second—waiting even ten minutes means sad, soggy lettuce that tastes like regret.
  • The feta should go in right after tossing; if you add it before the dressing, the salt leaches out and tastes too intense.
03 -
  • Pat your lettuce completely dry after rinsing; water is the enemy of crispness and will dilute your dressing.
  • If you have time, toss the cucumber and tomato pieces with a tiny pinch of salt five minutes before assembling—it draws out their juices and concentrates their flavor.
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