Save I used to think salads were just filler until a friend visiting from Crete tossed one together in my kitchen using whatever I had on hand. She moved fast, no measuring, just handfuls of greens and a quick shake of dressing in a jam jar. The feta went on last, crumbled by hand, and when I took my first bite, I finally understood what fresh really meant. That bowl changed how I cook greens forever.
One summer evening, I made this for a small dinner on the patio, and everyone kept going back for seconds. My neighbor, who usually skips salad, scraped the bowl clean and asked for the dressing recipe on a napkin. We ended up sitting outside until the candles burned down, talking and laughing, and I realized the simplest dishes often become the most memorable.
Ingredients
- Spring mix: Look for a blend with arugula and baby spinach for peppery contrast, and keep it dry after rinsing so the dressing sticks.
- Cherry tomatoes: Halve them so their juices mingle with the dressing, and use the ripest ones you can find for natural sweetness.
- Cucumber: English cucumbers work best because they have fewer seeds and stay crunchy longer once sliced.
- Kalamata olives: Their rich, briny flavor is key, and buying them pitted saves time without sacrificing taste.
- Red onion: Slice it thin as paper and soak in cold water for five minutes if you want to soften the bite.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, the texture is creamier and it tastes less salty.
- Extra-virgin olive oil: Use something fruity and green, it becomes the backbone of the dressing.
- Red wine vinegar: Its tang wakes up every other flavor without overpowering the greens.
- Dried oregano: A small pinch goes a long way, and rubbing it between your palms before adding releases the oils.
- Garlic clove: Mince it fine so it dissolves into the dressing, or grate it on a microplane for even distribution.
- Dijon mustard: It helps the dressing emulsify and adds a subtle sharpness that balances the oil.
- Salt and black pepper: Season to taste after whisking, the olives and feta add plenty of salt on their own.
Instructions
- Build the base:
- Toss the spring mix, tomatoes, cucumber, olives, and red onion into a large bowl, keeping everything loose and airy. This lets the dressing coat every leaf without clumping.
- Whisk the dressing:
- Combine olive oil, vinegar, oregano, garlic, mustard, salt, and pepper in a small jar with a tight lid and shake hard for ten seconds until it turns creamy. You can also whisk it in a bowl, but the jar method is faster and makes cleanup easy.
- Dress and toss:
- Drizzle the dressing over the salad just before serving and use your hands or tongs to toss gently, turning from the bottom up. You want every piece lightly coated, not swimming.
- Finish with feta:
- Scatter the crumbled feta on top right before bringing it to the table so it stays creamy and does not dissolve into the dressing. Serve immediately while everything is still crisp.
Save I brought this salad to a potluck once, worried it was too plain compared to the casseroles and baked dishes. But people kept coming back, saying it was exactly what they needed after all the heavy food. One woman told me she felt lighter just looking at it, and I learned that sometimes the simplest thing on the table is the one everyone remembers.
Making It Your Own
If you want more protein, toss in grilled chicken, shrimp, or a handful of chickpeas straight from the can. I have added leftover rotisserie chicken on busy nights, and it turns the salad into a full meal without much effort. For a vegan version, swap the feta for a good dairy-free cheese or just leave it out and add more olives and a sprinkle of nutritional yeast for a salty, savory finish.
Serving Suggestions
This salad shines alongside warm pita bread or tucked next to grilled lamb, chicken, or fish. I have served it with kebabs, and the cool, tangy greens balance the smoky char perfectly. It also works as a light lunch on its own, especially on hot days when you want something fresh that does not weigh you down.
Storage and Extras
If you make extra dressing, it keeps in the fridge for up to a week and tastes even better after the garlic mellows. Just give it a good shake before using because the oil and vinegar will separate. The salad itself does not store well once dressed, but you can prep all the ingredients in advance and keep them in separate containers, then toss everything together right before eating.
- Toast pine nuts or sunflower seeds in a dry pan and sprinkle them on top for extra crunch.
- Add a handful of fresh herbs like parsley or dill if you have them, they brighten the whole bowl.
- Drizzle a little extra olive oil over the feta at the end for richness and shine.
Save This salad has become my go-to whenever I need something quick, fresh, and satisfying without turning on the stove. It reminds me that the best meals do not have to be complicated, just honest and full of flavor.
Recipe FAQ
- → How long does Mediterranean salad stay fresh?
Best enjoyed immediately after dressing. Undressed salad keeps in the refrigerator for 2-3 days when stored in an airtight container. Add dressing just before serving to maintain crispness.
- → Can I make this ahead for meal prep?
Yes! Store undressed components in separate containers. Keep the dressing in a small jar. Combine when ready to eat—this prevents soggy greens and maintains texture for up to 3 days.
- → What protein additions work well?
Grilled chicken, shrimp, or chickpeas complement beautifully. Pan-seared salmon or sliced steak also pair nicely with the Mediterranean flavors for a more substantial bowl.
- → Is there a dairy-free alternative to feta?
Vegan feta-style cheese works well. Alternatively, extra olives, avocado slices, or toasted pine nuts provide satisfying richness without dairy while maintaining the Mediterranean profile.
- → Can I use different greens?
Romaine, kale, or mixed baby greens all work great. For a traditional Greek touch, try adding fresh mint or dill along with your chosen base of crisp greens.