Greek Salad Bowl (Printable)

Crisp romaine, feta, olives, and vegetables tossed in Greek vinaigrette

# Components:

→ 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 chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
02 - Sprinkle the crumbled feta cheese and halved Kalamata olives over the vegetable mixture.
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 - Serve immediately to maintain optimal freshness and texture of the vegetables.

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table, no heat required.
  • Every bite tastes bright and clean, like something you'd eat by the sea.
  • You can toss it together with whatever vegetables are crispest in your crisper drawer.
  • The vinaigrette is so good you'll start putting it on everything.
02 -
  • Never dress this salad more than five minutes before serving or the lettuce will wilt and the whole thing will turn soggy.
  • If your red onion tastes too sharp, soak the slices in cold water for ten minutes, then drain and pat dry.
  • Leftover vinaigrette keeps in the fridge for a week and tastes incredible on roasted vegetables or grilled chicken.
03 -
  • If you can find Greek feta packed in brine, buy it, the texture and flavor are miles ahead of the pre-crumbled stuff.
  • Let your vinaigrette sit for ten minutes before using so the garlic and oregano have time to bloom into the oil.
  • Taste a piece of onion before adding it, some are sweeter than others and you might want more or less depending on the batch.
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