Save I started making this salad on the hottest afternoons when turning on the stove felt like punishment. My neighbor had dropped off a bag of spring greens from her garden, and I tossed them with whatever I had in the fridge. The feta crumbled into the bowl, the olives rolled across the counter, and by the time I drizzled on that garlicky dressing, I knew I had stumbled onto something I would make again and again. It became my lazy Sunday lunch, my weeknight shortcut, and eventually, the dish I brought to potlucks when I wanted to look effortless.
Once, I made this for a friend who swore she hated salads. She sat on my back porch with a bowl in her lap, fork moving faster than her complaints, and when she looked up, she said it tasted like vacation. I think it was the olives, or maybe the way the red onion mellowed under the vinegar. Either way, she asked for the recipe twice before she left, and now she texts me photos of her version every few weeks.
Ingredients
- Spring mix: Look for bags with a blend of baby lettuces, arugula, and spinach for layers of flavor and texture that hold up to a bold dressing.
- Cherry tomatoes: Halve them so every piece bursts with juice when you bite down, and choose the ripest ones you can find for natural sweetness.
- Cucumber: I like to slice mine thin so it stays crisp and doesn't overpower the other ingredients, and I never peel it because the skin adds color.
- Kalamata olives: Their briny, meaty flavor is the backbone of this salad, and pitting them yourself means they taste fresher than the pre-sliced kind.
- Red onion: Slice it as thin as you can manage so it adds sharpness without overwhelming the bowl, or soak the slices in cold water for five minutes to mellow them out.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes creamier and less dry, and it melts just a little when it hits the dressing.
- Extra virgin olive oil: Use the good stuff here because it is the base of the dressing, and you will taste every note of it.
- Red wine vinegar: It brings the tang that balances the richness of the olive oil and makes the whole salad wake up.
- Dried oregano: This is what makes it taste unmistakably Greek, earthy and a little floral, like herbs drying in the sun.
- Garlic clove: Mince it fine so it disperses evenly, and do not skip it because it is the soul of the dressing.
- Dijon mustard: Just a touch helps the oil and vinegar come together smoothly, and it adds a subtle kick you cannot quite name.
- Salt and black pepper: Season generously because greens need help, and taste the dressing before you pour it so you can adjust to your liking.
Instructions
- Build the base:
- Pile the spring mix into your largest bowl, then scatter the tomatoes, cucumber, olives, and onion over the top like confetti. Leave the feta for later so it does not get lost in the toss.
- Make the dressing:
- Whisk the olive oil, vinegar, oregano, garlic, mustard, salt, and pepper in a small bowl until it looks creamy and unified, or shake it all in a jar if you want to feel efficient. Taste it with a lettuce leaf and adjust the salt or vinegar if it needs more punch.
- Dress and toss:
- Drizzle the dressing over the salad just before you are ready to eat, then use your hands or two big spoons to toss everything gently until every leaf glistens. Do not drown it, you can always add more but you cannot take it back.
- Finish with feta:
- Scatter the crumbled feta over the top and serve immediately while everything is still crisp and cold. If you wait too long, the greens will wilt and lose their snap.
Save This salad showed up at a birthday picnic once, and I watched people go back for seconds even though there were burgers and ribs on the table. Someone said it tasted like the Greek islands, and I did not have the heart to tell them I had made it in my tiny apartment kitchen while wearing pajamas. Sometimes the simplest things feel the most special, and this bowl has a way of making every meal feel a little more intentional.
How to Store Leftovers
If you have leftover salad, keep the dressed greens separate from the undressed ones, because once that dressing hits the lettuce, the clock starts ticking. Store any extra components in airtight containers in the fridge, and the spring mix will last a day or two, while the dressing stays good for up to a week. I have learned to prep everything in advance and assemble individual bowls as I need them, which means I can have a fresh salad every day without any waste.
Ways to Make It Your Own
This salad is a template more than a rulebook, and I have added grilled chicken, roasted chickpeas, and even leftover steak without regret. If you want it dairy free, swap the feta for marinated artichoke hearts or a handful of toasted sunflower seeds for that salty crunch. On days when I am feeling fancy, I toss in a handful of fresh dill or mint, and suddenly it tastes like I put in twice the effort.
Serving Suggestions
I serve this as a main dish for lunch, but it also works beautifully alongside grilled lamb, roasted salmon, or even a simple rotisserie chicken. Warm pita bread on the side makes it feel like a full meal, and if you have hummus in the fridge, even better. Sometimes I double the recipe and bring it to barbecues, where it disappears faster than the potato salad.
- Add a sprinkle of toasted pine nuts or sliced almonds for extra texture.
- Serve with warm flatbread or pita chips for scooping up the dressing.
- Pair with a chilled white wine or sparkling water with lemon for a light, refreshing meal.
Save This salad has earned its place in my weekly rotation, and I hope it becomes one of those recipes you reach for without thinking. It is proof that fresh ingredients and a good dressing can turn fifteen minutes into something worth sitting down for.
Recipe FAQ
- → Can I make this ahead of time?
Prepare ingredients separately and store in the refrigerator. Keep the dressing in a sealed jar and toss everything together just before serving to maintain the crisp texture of the greens.
- → What protein additions work well?
Grilled chicken breast, shrimp, or chickpeas complement the Mediterranean flavors beautifully. Add these after tossing the greens if serving warm, or cold for meal prep.
- → How long does the dressing keep?
The Greek dressing stays fresh in the refrigerator for up to one week when stored in an airtight container. Give it a quick whisk or shake before using again.
- → Can I substitute the feta cheese?
Vegan feta alternatives work well for dairy-free needs. For different flavor profiles, try goat cheese for creaminess or omit entirely for a lighter version.
- → What other vegetables can I add?
Bell peppers, radishes, avocado, or roasted eggplant make excellent additions. Grilled zucchini or artichoke hearts also enhance the Mediterranean character.