Mediterranean Green Salad Bowl
A fresh and vibrant Mediterranean green salad featuring baby lettuces, vegetables, olives, feta, and a tangy Greek dressing, perfect for a quick and healthy meal.
Equipment
- 1 large salad bowl
- 1 small bowl or jar
- 1 whisk
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
- 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
- In a large salad bowl, combine the spring mix, cherry tomatoes, cucumber, Kalamata olives, and red onion.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
- Drizzle the Greek dressing over the salad and toss gently to combine.
- Top the salad with crumbled feta cheese and serve immediately.
Notes
- For extra flavor, add more herbs or spices as preferred.
- Best served fresh, but can be refrigerated for up to one day.