Save My neighbor Maria brought this salad to a backyard potluck last summer, and I stood by the table refilling my plate three times. She laughed and said it was just what her yiayia made every Sunday, nothing fancy. The feta was salty and creamy, the olives rich and briny, and that vinaigrette had a sharpness that made everything taste brighter. I asked for the recipe right there, and she shrugged and said there wasn't one, just throw it together and don't overthink it.
I started making this for weeknight dinners when I was too tired to cook but still wanted something that felt like a meal. My kids would pick out the onions, my husband would add extra olives, and I'd stand at the counter eating it straight from the bowl. It became our easy answer to hot evenings and busy weeks. There's something satisfying about a salad that doesn't need heat or fuss but still feels generous and full of flavor.
Ingredients
- Romaine lettuce: The crisp, sturdy leaves hold up to the vinaigrette without wilting, and they add a refreshing crunch that softer greens just can't deliver.
- Cherry tomatoes: Halving them releases their sweet juice, which mixes into the dressing and makes every bite juicy.
- Cucumber: I slice mine thin so they're easy to spear with a fork, and their cool, mild flavor balances the tangy, salty ingredients.
- Red onion: Thinly sliced raw onion adds a sharp bite, but if it's too strong, soak the slices in cold water for five minutes first.
- Feta cheese: Crumbled feta is creamy and salty, and it clings to the vegetables in a way that makes every forkful taste rich.
- Kalamata olives: These dark, briny olives have a meaty texture and a deep, savory flavor that's essential to the Greek vibe.
- Extra virgin olive oil: Use good quality oil here because it's the base of the vinaigrette, and you'll taste the difference.
- Red wine vinegar: This gives the dressing its bright, tangy punch and cuts through the richness of the feta.
- Dried oregano: A pinch of oregano makes the whole salad smell like a Greek taverna.
- Garlic: One minced clove adds sharpness and warmth without overpowering the other flavors.
- Dijon mustard: It helps emulsify the vinaigrette and adds a subtle kick that ties everything together.
- Salt and black pepper: These season the dressing and bring out the natural flavors of the vegetables.
Instructions
- Build the salad base:
- Toss the chopped romaine, halved cherry tomatoes, sliced cucumber, and red onion into a large bowl. Spread everything out evenly so each serving gets a good mix of vegetables.
- Add the toppings:
- Scatter the crumbled feta and halved Kalamata olives over the top. Don't toss yet, just let them sit on top so they stay visible and pretty.
- Make the vinaigrette:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper until the mixture is smooth and slightly thickened. Taste it and adjust the salt or vinegar if needed.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving, then toss everything gently with your hands or tongs so the dressing coats the vegetables without crushing them. Serve immediately while everything is crisp and fresh.
Save I made this for my sister when she came over for lunch, and we sat outside in the sun with two big bowls and a bottle of cold sparkling water. She said it reminded her of a trip we took to Athens years ago, where we ate salad like this every day at a little place near the Acropolis. We didn't talk much, just ate and listened to the breeze in the trees. That salad turned an ordinary Tuesday into something we both remembered.
Storing and Serving
This salad is best eaten fresh, but you can prep the vegetables and vinaigrette separately and store them in the fridge for up to two days. Keep the lettuce in a sealed container with a paper towel to absorb moisture, and store the dressing in a jar so you can shake it up before using. When you're ready to eat, just toss everything together and serve. Leftovers don't keep well once dressed because the lettuce wilts, so only dress what you plan to eat right away.
Making It Your Own
I like to add sliced bell peppers when I have them, or throw in a handful of fresh dill for a brighter, more herbal flavor. Sometimes I'll toss in chickpeas or grilled chicken to make it more filling, or swap the feta for vegan cheese if I'm cooking for someone dairy free. You can also add a few pepperoncini for heat, or drizzle a little extra olive oil if you like a richer dressing. It's a forgiving salad that still tastes like itself no matter what you tweak.
Pairing and Serving Ideas
This salad is light enough to serve as a side but hearty enough to be the main event if you add protein. I often serve it with warm pita bread, grilled lamb, or roasted chicken thighs. It also pairs beautifully with hummus, tzatziki, or a simple lemon rice pilaf. On hot nights, I'll make just the salad and call it dinner, maybe with a glass of white wine and some crusty bread on the side.
- Serve it with grilled souvlaki or kebabs for a full Greek feast.
- Pair it with roasted vegetables or stuffed grape leaves for a vegetarian spread.
- Add a poached egg on top for a quick, protein packed lunch.
Save This salad has become my go to whenever I need something fast, fresh, and satisfying. It never gets old, and it always feels like a little trip to the Mediterranean without leaving my kitchen.
Recipe FAQ
- → Can I make this Greek bowl ahead of time?
You can prepare the vegetables and dressing separately up to a day in advance. Store chopped vegetables in an airtight container and keep the vinaigrette in a sealed jar. Toss everything together just before serving to maintain the crisp texture of the lettuce and cucumbers.
- → What cheese works best as a feta substitute?
Traditional feta provides the best tangy flavor and crumbly texture. If unavailable, try goat cheese for a similar creaminess, or cotija cheese for its salty profile. Vegan feta alternatives made from almonds or coconut work well for dairy-free versions.
- → How long does homemade Greek vinaigrette last?
The vinaigrette stays fresh in the refrigerator for up to one week when stored in a sealed jar. The olive oil may solidify when cold—simply let it sit at room temperature for a few minutes and shake well before using. The flavors actually develop and improve after a day or two.
- → What protein additions complement this bowl?
Grilled chicken breast, shrimp, or lamb make excellent protein additions. For vegetarian options, consider chickpeas, quinoa, or grilled halloumi. The light vinaigrette pairs well with most proteins without overpowering their natural flavors.
- → Can I use different vegetables in this Mediterranean bowl?
Absolutely. Bell peppers, radishes, or artichoke hearts add great crunch and color. Avocado provides creaminess that balances the tangy feta. Fresh herbs like dill, parsley, or mint enhance the authentic Greek profile while adding nutritional value.