Mediterranean Green Salad Bowl

I walked into the kitchen one Saturday afternoon craving something bright and clean, not heavy or complicated. The fridge had greens that needed using, a container of feta from the week before, and a jar of olives I'd forgotten about. I tossed everything into a bowl, whisked together a quick dressing, and tasted something that felt like sunshine. It wasn't fancy, but it was exactly what I needed.

I made this for a small dinner party once, doubling the recipe and serving it in a wide wooden bowl. Everyone went back for seconds, and one friend asked if I'd taken a cooking class. I laughed and told her it was just good olive oil and not overthinking it. Sometimes the simplest dishes are the ones people remember.

Ingredients

• Spring mix: The blend of baby lettuces, arugula, and spinach gives you different textures and a peppery note that stands up to the dressing.
• Cherry tomatoes: Halving them releases their juice, which mingles with the dressing and makes every forkful a little sweeter.
• Cucumber: Slice it thin so it stays crisp and doesn't water down the salad as it sits.
• Kalamata olives: Their briny, meaty flavor is what makes this taste unmistakably Mediterranean.
• Red onion: Thinly sliced and sharp, it adds a bite that balances the creaminess of the feta.
• Feta cheese: Crumble it just before serving so it stays chunky and doesn't turn to mush.
• Extra virgin olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste the difference.
• Red wine vinegar: Bright and tangy, it cuts through the richness and wakes up all the other flavors.
• Dried oregano: A little goes a long way, it smells like a Greek hillside and ties everything together.
• Garlic clove: Mince it fine so it disperses evenly and doesn't overpower the dressing.
• Dijon mustard: This is the secret to getting the dressing to emulsify and cling to the greens instead of pooling at the bottom.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Prep the salad base:

Toss the spring mix, halved cherry tomatoes, sliced cucumber, olives, and red onion into a large bowl. Keep the feta separate for now so it doesn't get lost in the mix.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until it thickens slightly and looks smooth. If using a jar, just shake it hard for about 20 seconds.

Dress and toss:

Drizzle the dressing over the salad just before you're ready to serve and toss gently with your hands or tongs. You want everything lightly coated, not drowned.

Finish and serve:

Scatter the crumbled feta over the top and serve immediately while the greens are still crisp. If you wait too long, the salad will wilt and lose its snap.

Save

One evening I served this alongside grilled lamb chops for friends visiting from out of town. The salad disappeared faster than the meat, and someone said it tasted like vacation. That's when I realized a good salad isn't just filler, it can be the reason people keep eating.

Making It Your Own

This salad is a template, not a rulebook. I've added grilled chicken when I needed more protein, tossed in chickpeas for a vegetarian boost, and swapped the feta for crumbled goat cheese when that's what I had. You can throw in toasted pine nuts, sunflower seeds, or even diced avocado if you want more richness. The dressing stays the same, and everything else bends to what you're craving or what's in your fridge.

Serving Suggestions

I like serving this with warm pita bread on the side, sometimes brushed with olive oil and sprinkled with za'atar. It also works beautifully next to grilled fish, roasted vegetables, or even a simple pasta dish. If you're making it a full meal, add a protein and call it lunch. If it's a side, it brightens up anything heavy or saucy without stealing the spotlight.

Storage and Leftovers

Honestly, this salad doesn't store well once it's dressed. If you know you'll have leftovers, keep the dressing separate and only dress what you'll eat right away. The undressed greens and veggies will last in the fridge for a day or two in an airtight container. The dressing itself keeps for up to a week in a jar, just shake it before using.

• Store dressing separately in a sealed jar and shake before each use.
• Keep undressed salad components in the fridge and assemble fresh each time.
• Add feta and any crunchy toppings only right before serving to keep texture intact.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This salad has become my go to when I want something that feels nourishing without any fuss. It reminds me that good food doesn't need to be complicated, just fresh, balanced, and made with a little care.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance, but toss with dressing just before serving to maintain crisp texture. The Greek dressing can be whisked together and refrigerated for up to a week.

→ What can I substitute for feta cheese?

Skip feta entirely for dairy-free, or try vegan feta alternatives. Goat cheese, ricotta salata, or cubed halloumi also work beautifully with these Mediterranean flavors.

→ How do I properly wash spring mix greens?

Immerse greens in cold water, swish gently, then lift out. Repeat if needed. Dry thoroughly in a salad spinner or pat with towels—wet leaves prevent dressing from coating properly.

→ Can I add protein to make it more filling?

Grilled chicken, shrimp, or chickpeas transform this into a complete meal. The Mediterranean flavors complement warm proteins perfectly, making it ideal for meal prep lunches.

→ How long does homemade Greek dressing last?

Store whisked dressing in a sealed jar in the refrigerator for up to one week. The olive oil may solidify when cold—let it warm slightly and shake vigorously before using.