Greek Salad Bowl - Rustic Mint

# 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

# Method:

01 - Combine romaine lettuce, cherry tomatoes, cucumber, and red onion in a large salad bowl.

02 - Sprinkle crumbled feta cheese and halved Kalamata olives evenly over the vegetables.

03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified.

04 - Drizzle vinaigrette over the salad immediately before serving and gently toss to distribute dressing evenly.

05 - Transfer to serving plates and serve immediately to preserve crispness and optimal flavor.

# Expert Pointers:

01 -

It comes together in 15 minutes, which means you can feed yourself something restaurant-quality on a Tuesday night without stress.
The vinaigrette is a revelation once you realize how forgiving it is—slightly more oil, slightly less vinegar, whatever your mood calls for.
There's something deeply satisfying about eating a salad that tastes like a memory of somewhere sunny, even if it's raining outside.

02 -

Never dress a salad too far ahead—I learned this the hard way by making it an hour before guests arrived and watching it wilt into a sad puddle.
The emulsion in the vinaigrette breaks down over time, so whisking it fresh is worth those two extra minutes; a separated dressing tastes greasy and flat.

03 -