Greek Salad Bowl Mediterranean Fresh (Printable version)

Crisp romaine, fresh vegetables, creamy feta, and Kalamata olives in zesty 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 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 and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates and serve immediately to maintain optimal freshness and textural contrast.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can go from hungry to eating something genuinely delicious without drama.
  • The vinaigrette is bright enough that you'll find yourself making extra to keep in the fridge for days afterward.
  • Every bite has contrast—crisp lettuce, creamy cheese, briny olives—so your mouth stays interested until the last forkful.
  • It's naturally vegetarian and gluten-free, which quietly makes it work for almost any gathering without anyone feeling like they're eating a compromise.
02 -
  • Never dress your salad more than a few minutes before eating unless you enjoy a soggy, wilted mess—I learned this the hard way when I made this for a potluck and arrived to find a watery puddle at the bottom of my bowl.
  • Taste your vinaigrette before it touches the salad because the feta and olives already bring serious salt, and you don't want to end up with something inedible because you followed the recipe blindly.
03 -
  • Chill your salad bowl in the refrigerator for ten minutes before assembling—this keeps everything cooler longer and makes the whole eating experience feel more refreshing.
  • If your feta is too mild or your olives aren't briny enough, your dressing has to work harder, so taste every component individually and let them be bold.
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