Salads

Mediterranean Green Salad Bowl

Name: Mediterranean Green Salad Bowl
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups mixed greens (e.g., spinach, arugula, romaine); 1 cup cherry tomatoes, halved; 1 cucumber, chopped; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 1/2 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tablespoons red wine vinegar; Salt and pepper to taste; Fresh herbs (e.g., parsley or basil) for garnish

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A bright, crunchy Mediterranean Green Salad Bowl brings fresh flavors to the table in minutes. Crisp mixed greens meet juicy cherry tomatoes, cool cucumber, tangy red onion, briny Kalamata olives, and salty feta. A simple olive oil and red wine vinegar dressing coats each bite, giving a silky finish. The salad looks colorful, smells fresh, and tastes bright, with a nice balance of acidity, salt, and creamy feta. If you want a heartier pairing, try the Green Goddess pasta salad for an easy side or meal add-on.

Recipe Information

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Approximate nutrition per serving:

Calories per serving: 440 kcal
Protein: 8 g
Carbohydrates: 13 g
Fat: 40 g
Fiber: 3 g
Sugar: 5 g
Sodium: 750 mg

Why Make This Mediterranean Green Salad Bowl

This salad is fast, fresh, and full of Mediterranean flavors. It works as a light lunch, a side for grilled meats, or a quick dinner when you want something healthy and satisfying. The textures contrast nicely: crisp greens, juicy tomatoes, firm cucumber, and creamy feta. The dressing is simple but bright, and the olives add a salty depth that lifts the whole bowl.

How to Make Mediterranean Green Salad Bowl

Follow a few quick steps and you’ll have a colorful, flavorful bowl that’s ready in ten minutes. Prep everything fresh and toss at the last moment so the greens stay crisp and the flavors stay bright.

Ingredients:

2 cups mixed greens (e.g., spinach, arugula, romaine), 1 cup cherry tomatoes, halved, 1 cucumber, chopped, 1/2 red onion, thinly sliced, 1/2 cup Kalamata olives, pitted, 1/2 cup feta cheese, crumbled, 1/4 cup olive oil, 2 tablespoons red wine vinegar, Salt and pepper to taste, Fresh herbs (e.g., parsley or basil) for garnish

Directions:

Step 1: Preparation

Wash and dry the mixed greens thoroughly so the dressing will cling to the leaves. Halve the cherry tomatoes, chop the cucumber into bite-size pieces, and thinly slice the red onion. Crumble the feta and pit the Kalamata olives if needed.

Step 2: Mixing

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently so the ingredients layer evenly.

Step 3: Cooking

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until the dressing emulsifies. No heat is needed; whisking blends the oil and vinegar into a smooth dressing.

Step 4: Finishing

Pour the dressing over the salad and toss gently to combine. Taste and adjust salt or pepper. Garnish with chopped fresh herbs like parsley or basil before serving.

How to Serve Mediterranean Green Salad Bowl

Serve this salad chilled or at room temperature. Pair it with grilled chicken, fish, or warm pita and hummus for a fuller meal. For a picnic, pack the dressing separately and toss just before eating to keep the greens crisp. The salad’s bright flavors also complement roasted vegetables and grain bowls.

How to Store Mediterranean Green Salad Bowl

Short term: Keep leftover dressed salad in an airtight container in the refrigerator for up to 1 day. The greens will soften over time.
Best method: Store the salad components separately (greens, vegetables, olives/feta) and keep the dressing in a small jar. Combine and toss within 2–3 days for best texture.
Freezing: Do not freeze this salad. Fresh greens and tomatoes lose texture when frozen.

Expert Tips for Perfect Mediterranean Green Salad Bowl

Dry greens well: Use a salad spinner or pat dry to prevent a watery salad.
Toss at the last minute: Add the dressing right before serving to keep leaves crisp.
Balance salt: Olives and feta are salty—taste before adding extra salt.
Upgrade texture: Add toasted pine nuts or sliced almonds for crunch.
Make it a meal: Add grilled chickpeas, sliced chicken, or canned tuna for protein.
Substitute ideas: Use goat cheese instead of feta, green olives instead of Kalamata for milder flavor, or lemon juice instead of red wine vinegar for brighter acidity.

Delicious Variations

Protein-boosted bowl: Add grilled chicken strips, roasted chickpeas, or tuna for a hearty lunch.
Grain bowl: Spoon the salad over cooked quinoa, farro, or couscous. The grains add chew and keep you full longer.
Vegan swap: Replace feta with crumbled tofu seasoned with lemon and salt or a dairy-free cheese.
Citrus vinaigrette: Swap red wine vinegar for lemon juice and add a teaspoon of Dijon mustard for a tangy twist.
Avocado touch: Add sliced avocado for creaminess and extra healthy fat.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Yes, but keep the dressing separate and store vegetables and greens separately. Mix everything no more than 2–3 hours before serving for best texture. If pre-mixed, eat within 24 hours.

Q: How can I reduce the sodium in this salad?
A: Use low-sodium or rinse salt-cured olives, reduce the amount of feta, or choose a lower-sodium cheese. Taste before adding extra salt.

Q: What greens work best?
A: Use a mix like spinach, arugula, and romaine for a balance of tender and crisp textures. Baby greens make a softer salad; romaine adds crunch.

Q: Can I swap the red wine vinegar for something else?
A: Yes. Lemon juice, white wine vinegar, or apple cider vinegar are good swaps. Start with the same amount and adjust to taste.

Q: How do I keep cucumber from watering down the salad?
A: Salt the chopped cucumber lightly and drain for 5–10 minutes, then pat dry. This draws out excess water and keeps the salad crisp.

Q: Is this salad suitable for meal prep?
A: It can be part of meal prep if you store components separately: greens, chopped vegetables, olives/feta, and dressing. Combine when ready to eat.

Conclusion

This Mediterranean Green Salad Bowl is quick, fresh, and full of bright, savory flavors that make weeknight meals feel special. It’s easy to customize, stores well when components stay separate, and pairs perfectly with grilled proteins or grains. For another simple Mediterranean-style salad to try, see the Everyday Mediterranean Salad on Gimme Some Oven for inspiration and extra ideas. Enjoy the crisp textures and bright dressing—and don’t be afraid to make it your own.