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

# Directions:

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 - Serve immediately for the freshest flavor and texture.

# Expert Advice:

01 -

It comes together in fifteen minutes, which means you can have dinner on the table while your kitchen stays cool and your energy stays intact.
The flavors are bold enough to satisfy but light enough that you'll actually want to eat it on those nights when heavy food feels wrong.
Everything can be prepped ahead, so you're just doing final assembly when hunger hits.

02 -

Don't dress this salad more than a few minutes before eating it, because even the sturdiest romaine will eventually surrender to the moisture and go limp and defeated.
Taste your dressing before it touches the salad—it should be bright and assertive enough to make you pause, because it will mellow once it coats all those vegetables.

03 -