Greek Salad Bowl Mediterranean Fresh

# 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 feta cheese and 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. Toss gently to combine.

05 - Transfer to serving plates and serve immediately for the freshest flavor and texture.

# Expert Tips:

01 -

It comes together faster than scrolling through your phone, perfect for those nights when you need dinner now, not in an hour.
Every bite has a different texture and flavor singing at once, so you never get bored even though it's just vegetables and dressing.
The vinaigrette tastes alive and bright in a way bottled dressings never quite manage, and you'll find yourself making extra just to keep around.

02 -

Wet lettuce is the enemy of this salad, so pat it dry after washing and let it rest in the fridge while you prep everything else, it makes an actual difference.
The vinaigrette tastes stronger when you first make it, so taste it before you dress the salad because you might want to dial back the vinegar or add more oil depending on what your palate is telling you that day.

03 -