Description
A fresh and vibrant Greek Salad Bowl perfect for a quick, healthy Mediterranean meal. This salad features crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, tangy red onions, salty Kalamata olives, and creamy feta cheese, all tossed in a homemade oregano and garlic vinaigrette for an authentic taste of Greece.
Ingredients
Scale
Salad Ingredients
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 small red onion, thinly sliced
- 3/4 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
Vinaigrette Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Base Vegetables: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to mix the fresh vegetables evenly.
- Add Cheese and Olives: Sprinkle the crumbled feta cheese and halved Kalamata olives evenly over the salad mixture to distribute the salty and tangy flavors.
- Emulsify Vinaigrette: 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 the dressing is well emulsified and smooth.
- Dress and Combine: Drizzle the prepared vinaigrette over the salad just before serving. Toss the salad gently to ensure all ingredients are coated with the flavorful dressing.
- Serve Immediately: Enjoy the Greek Salad Bowl fresh for the best texture and vibrant flavors.
Notes
- Use fresh and crisp vegetables for optimal flavor and texture.
- The salad is best served immediately after dressing to avoid sogginess.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Adjust seasoning in the vinaigrette according to taste.
- Kalamata olives can be replaced with black olives if preferred.
