Greek Salad Bowl Mediterranean

# 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 Make It:

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

02 - Sprinkle the crumbled feta cheese and halved 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 and toss gently to combine.

05 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Additional Tips::

01 -

It comes together in 15 minutes flat, perfect for when you need lunch that doesn't feel like a compromise.
The vinaigrette is tangy and alive, making even humble romaine taste like something worth savoring.
It's naturally gluten-free and vegetarian, so everyone at the table can dig in without questions.

02 -

Never dress a salad more than five minutes before eating it, or the lettuce will surrender to sadness and start to wilt.
If you're making this ahead for later, keep the vinaigrette separate and assemble everything just before serving—your future self will thank you.

03 -