Greek Salad Bowl (Printable Version)

Fresh Mediterranean bowl with crisp vegetables, feta cheese, and homemade vinaigrette.

# 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

# Step-by-Step 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 the dressing becomes well emulsified and homogeneous.
04 - Drizzle the prepared vinaigrette over the salad just before serving. Toss gently to ensure all ingredients are evenly coated.
05 - Transfer to serving plates and serve immediately to maintain optimal freshness, crispness, and flavor integrity.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it on nights when the kitchen feels too hot to turn on the stove.
  • Every bite carries a different texture and flavor, so it never feels boring even when you're eating it for the third time that week.
  • The vinaigrette is balanced enough to make leftovers taste even better the next day as the flavors mingle overnight.
02 -
  • Don't dress the salad more than a few minutes before eating, or the lettuce will soften and the tomatoes will release too much liquid.
  • If you're making this ahead for a gathering, keep the vinaigrette separate and let people dress their own portions—it sounds fussy but it changes everything about the texture.
03 -
  • Pat the lettuce dry with a clean towel before chopping it, because water clinging to the leaves will dilute your dressing and make everything taste thin.
  • Whisk the vinaigrette with conviction—the mustard needs that emulsification to hold the oil and vinegar in a marriage that lasts longer than a few minutes.
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