Description
A refreshing Mediterranean Green Salad Bowl featuring a mix of fresh spring greens, juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade Greek dressing made from olive oil, red wine vinegar, and herbs. Perfect as a light lunch or a vibrant side dish ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 5 cups spring mix (baby lettuces, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 3.5 oz feta cheese, crumbled
Dressing Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large salad bowl, mix together the spring mix, halved cherry tomatoes, sliced cucumber, pitted and halved Kalamata olives, and thinly sliced red onion until evenly distributed.
- Prepare Dressing: In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until the mixture emulsifies into a smooth dressing.
- Toss Salad with Dressing: Just before serving, drizzle the prepared Greek dressing over the salad and toss gently to coat all ingredients evenly without bruising the greens.
- Add Feta Cheese and Serve: Sprinkle the crumbled feta cheese over the top of the salad and serve immediately for the freshest taste.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Use fresh oregano if available for a more vibrant flavor instead of dried oregano.
- Chill all salad ingredients before assembly to keep the salad crisp and refreshing.
- This salad pairs well with grilled meats or as a light standalone meal.
- Adjust salt and pepper according to taste, especially considering the saltiness of the feta and olives.
