Greek Garden Salad II

This fresh and vibrant salad brings together crisp veggies, tangy feta, and briny olives for a taste of the Mediterranean. It’s quick to prepare and perfect for a light lunch or a colorful side dish.

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TIME21 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 large cucumber, chopped 2 roma (plum) tomatoes, chopped 1 (4 ounce) package feta cheese, crumbled 1 red onion, halved and thinly sliced ½ (10 ounce) package baby greens ½ (10 ounce) package romaine lettuce leaves 6 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon Dijon mustard 1 ½ cups red wine vinegar

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine in a big bowl. In another smaller bowl, whisk together the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar until everything is well blended. Pour the dressing over the veggies and gently toss everything together so the flavors mix nicely. Give it a taste and adjust the seasoning if you feel like it needs a little something extra. Serve fresh and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use the freshest vegetables you can find for the best flavor and crunch.
- Let the salad sit for 10 minutes before serving to allow the dressing to soak in.
- Chop ingredients into similar sizes to make the salad easy to eat.

Why you’ll love it

This salad is fresh, vibrant, and full of classic Mediterranean flavors. It’s easy to make and packed with healthy vegetables. The combination of crisp cucumbers, juicy tomatoes, and tangy feta cheese makes every bite satisfying and delicious.

Serving ideas

This salad pairs wonderfully with grilled meats, such as chicken or lamb. It also works well as a light lunch on its own or alongside warm pita bread and hummus for a Mediterranean-inspired meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. To keep the vegetables crisp, store the dressing separately and toss just before serving. Avoid storing the salad for too long as the ingredients may become soggy.