Greek Salad Bowl Mediterranean Fresh (Printer-Friendly)

Crisp romaine with feta, olives, cucumbers, tomatoes, and red onion tossed in Greek vinaigrette.

# 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

# 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 evenly 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 all ingredients.
05 - Transfer to serving plates immediately for optimal freshness and texture.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, perfect for when you want something that tastes like you tried harder than you actually did.
  • The vinaigrette is balanced enough to make even sad supermarket tomatoes taste like they came from somewhere Mediterranean.
  • Every bite has texture contrast—crisp, creamy, briny, juicy—so you're never bored halfway through the bowl.
02 -
  • If you dress the salad more than five minutes ahead, the lettuce will wilt and the whole thing tastes like regret—this is not a make-ahead situation, and that's actually liberating because you can do it while people are settling in.
  • The quality of your olive oil matters more here than in almost any other recipe because there's nothing to hide behind; a peppery, grassy oil transforms this from lunch into an experience.
03 -
  • Keep your ingredients cold until the last minute—a chilled salad tastes fresher and more alive, especially on days when the kitchen is warm.
  • Make your vinaigrette in a jar instead of a bowl so you can shake it vigorously and store any leftovers sealed up, ready to dress tomorrow's lunch without the extra step.
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