Greek Salad Bowl Mediterranean (Printable)

Crisp romaine, tangy feta, olives, and veggies in Greek vinaigrette. Ready in 15 minutes.

# 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

# How to make it:

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

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, no cooking required, just chopping and tossing.
  • The cold, crunchy vegetables feel like a relief on warm days, and the salty feta makes you want to keep eating.
  • One bowl feeds four people or stretches to more if you double the lettuce, making it perfect for unexpected guests.
02 -
  • Never dress this salad more than a few minutes before eating, or the lettuce will wilt and the tomatoes will release their liquid, turning everything soggy and sad.
  • The mustard in the vinaigrette actually matters for texture; it helps the oil and vinegar emulsify so the dressing coats the vegetables instead of sliding off.
03 -
  • Pat your lettuce dry with a kitchen towel before chopping so the vinaigrette actually sticks instead of sliding off wet leaves.
  • Keep your vinaigrette ingredients at room temperature so the olive oil doesn't seize up; cold oil makes the dressing thick and difficult to drizzle evenly.
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