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

# How to make it:

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 and toss gently to combine.

05 - Serve immediately for optimal freshness and texture.

# Recipe Expert Tips:

01 -

Everything comes together in one bowl with no cooking, so cleanup is almost nonexistent.
The vinaigrette tastes like youve been keeping a family secret, but its just six ingredients shaken together.
Its hearty enough to eat as a full lunch but light enough that you dont feel weighed down on a hot day.

02 -

Dress the salad right before serving or the lettuce will turn limp and sad within twenty minutes.
If your red onion tastes too sharp, soak the slices in cold water for five minutes and pat them dry before adding them to the bowl.
Shake the vinaigrette again if it sits for more than a minute, because the oil and vinegar will separate and you want it creamy when it hits the greens.

03 -