Greek Salad Bowl (Print version)

Crisp romaine, fresh vegetables, creamy feta, and olives with zesty vinaigrette

# 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

# How-To Steps:

01 - In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
02 - Sprinkle the crumbled feta cheese and halved Kalamata olives evenly over the vegetables.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until well emulsified.
04 - Drizzle the vinaigrette over the salad just before serving and gently toss to combine all ingredients.
05 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Tips from the pros:

01 -
  • It comes together in 15 minutes, which means you can have a satisfying lunch or side ready before you've even finished your coffee.
  • The vinaigrette is tangy and bright enough to make even simple vegetables feel like a celebration.
  • It's naturally gluten-free and vegetarian, so it works for almost any table you're feeding.
02 -
  • Add the vinaigrette at the last possible moment; if you dress the salad more than a few minutes early, the acid in the vinegar will start to wilt the lettuce and turn everything soft and sad.
  • Use room-temperature vegetables if possible, because cold straight from the fridge makes the whole salad feel less vibrant and bright somehow.
03 -
  • Pat your lettuce completely dry after washing—any excess water will dilute your vinaigrette and make the salad taste flat.
  • Make the vinaigrette in a jar and shake it vigorously; the motion creates a better emulsion than whisking, and you can save leftovers right in the same jar for dressing tomorrow's salad.
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