Greek Salad Bowl (Print)

Crisp romaine with feta, olives, tomatoes, and cucumber in tangy Greek vinaigrette

# Ingredients:

→ 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 romaine lettuce, cherry tomatoes, cucumber, and red onion.
02 - Sprinkle the crumbled 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 optimal freshness and texture.

# Expert Tips:

01 -
  • It comes together faster than takeout arrives and tastes like you actually tried.
  • Every bite is crunchy, creamy, and bright all at once, the kind of balance that makes you reach for seconds.
  • You can prep the ingredients ahead and toss everything together right before eating, so it stays crisp.
  • It works as a side, a lunch, or dinner if you add some protein, which means less decision fatigue on busy nights.
02 -
  • Dress the salad only when you're ready to serve, once the vinaigrette hits the lettuce, the clock starts ticking on crispness.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes and pat them dry before adding.
  • Taste your feta before you salt the dressing, some brands are much saltier than others and you can easily overdo it.
03 -
  • Use the ripest tomatoes you can find, their sweetness balances the salty feta and briny olives.
  • If you don't have a whisk, shake the vinaigrette in a jar with a tight lid, it emulsifies just as well and saves you a dish.
  • Let the salad sit for two minutes after tossing, the flavors marry and the vinaigrette clings better to everything.
Back