Greek Salad Bowl Mediterranean

A refreshing Mediterranean salad featuring crisp romaine lettuce topped with creamy feta, briny olives, crunchy cucumbers, juicy tomatoes, and tangy red onion, all tossed in a classic Greek vinaigrette. This Greek Salad Bowl is a vibrant and healthy choice for any meal.

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This easy Greek Salad Bowl delivers the authentic flavors of the Mediterranean with minimal preparation. It is the perfect balance of salty, tangy, and fresh ingredients that can be enjoyed as a light lunch or a dinner side.

Ingredients

• Vegetables: 6 cups romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 cup cucumber (sliced), 1/2 small red onion (thinly sliced).
• Cheese & Olives: 3/4 cup feta cheese (crumbled), 1/2 cup Kalamata olives (pitted and halved).
• Greek Vinaigrette: 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 clove garlic (minced), 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper.

Instructions

Step 1

In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion.

Step 2

Sprinkle the feta cheese and Kalamata olives over the vegetables.

Step 3

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.

Step 4

Drizzle the vinaigrette over the salad just before serving. Toss gently to combine.

Step 5

Serve immediately for the freshest flavor and texture.

Zusatztipps für die Zubereitung

Using a whisk or a small jar to emulsify the dressing ensures that the oil and vinegar stay combined for an even coating. Ensure you use a large salad bowl to allow enough space for gentle tossing without bruising the lettuce.

Varianten und Anpassungen

For extra flavor, consider adding sliced bell peppers or a sprinkle of fresh dill. To make this salad dairy-free, simply substitute the feta cheese with a vegan feta alternative.

Serviervorschläge

Serve this Greek Salad Bowl with warm pita bread or alongside grilled chicken for a heartier meal. It is best served immediately to maintain the crisp texture of the romaine lettuce.

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With only 240 calories per serving, this Greek Salad Bowl is a nutritious and satisfying dish that brings the taste of Greece right to your kitchen.

Recipe Q&A

→ Can I make this ahead of time?

You can prepare the vegetables and vinaigrette separately up to a day in advance. Store them in airtight containers in the refrigerator and toss together just before serving to maintain the crisp texture.

→ What's the best way to cut the vegetables?

Chop the romaine into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into thin rounds, and cut the red onion into thin half-moons. This ensures even distribution and easy eating.

→ How long does the vinaigrette keep?

The homemade Greek vinaigrette will stay fresh in the refrigerator for up to a week when stored in a sealed jar. Give it a good shake or whisk before using, as the ingredients may separate.

→ Can I add other vegetables?

Absolutely. Bell peppers, radishes, or artichoke hearts make excellent additions. You can also include fresh herbs like parsley or dill for extra brightness and Mediterranean flair.

→ Is there a dairy-free option?

Yes, simply substitute the feta cheese with a vegan feta alternative or add extra olives and avocado for creaminess. The rest of the bowl is naturally dairy-free and full of flavor.

→ What protein can I add?

Grilled chicken, shrimp, or chickpeas work wonderfully with these Mediterranean flavors. Adding protein transforms this into a more substantial main course while keeping the fresh, light profile.