Greek Salad Bowl (Printer View)

Crisp romaine with feta, olives, tomatoes, and tangy Greek dressing

# What you'll 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

# Method:

01 - In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion.
02 - Sprinkle the 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. Toss gently to combine.
05 - Serve immediately for the freshest flavor and texture.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, which means more time sitting down and less time worrying.
  • Every ingredient pulls its weight, no fillers, no fluff, just bright flavors that wake up your mouth.
  • You can eat it as a side or pile it high and call it dinner, and either way you'll feel good about it.
02 -
  • Dress this salad only when you're about to eat it, letting it sit turns the lettuce soggy and the whole thing sad.
  • If your red onion is too sharp, soak the slices in cold water for five minutes and pat them dry, it takes the edge off without losing the flavor.
03 -
  • Add a pinch of dried dill or fresh parsley to the dressing if you want a little more herbaceous brightness.
  • If you're serving this to a crowd, double the dressing recipe, people always want more and it disappears faster than you think.
Return