Mediterranean Greek Salad Bowl
A vibrant, sun-kissed bowl bursting with crisp vegetables, creamy feta, and plump Kalamata olives, all brought together with a bright lemon-herb vinaigrette. This authentic Greek salad celebrates the simplicity of fresh, quality ingredients — no cooking required, just pure Mediterranean magic in every bite.
A fresh and colorful Greek salad bowl loaded with cucumbers, tomatoes, olives, and feta, dressed in a zesty lemon-oregano vinaigrette. Ready in 15 and completely no-cook.
Nutrition per serving
Ingredients
Salad
Dressing
Instructions
Prep the Vegetables
Slice the English cucumbers into half-moons and place them in a large wide salad bowl. Halve the cherry tomatoes and add them in. Thinly slice the red onion into half-rings — if you find raw onion too pungent, soak the slices in cold water for 5, then drain and pat dry before adding. Chop the green bell pepper into generous bite-sized chunks and add to the bowl.
Add the Olives and Pepperoncini
Scatter the pitted Kalamata olives and sliced pepperoncini peppers evenly over the vegetables. These two ingredients are the salty, briny backbone of the salad, so distribute them well throughout.
Whisk the Lemon-Oregano Dressing
In a small bowl or a jar with a lid, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, Dijon mustard, minced garlic, sea salt, and cracked black pepper. Whisk vigorously until the dressing is fully emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning — it should be bright, tangy, and herbaceous.
Dress and Toss the Salad
Pour about two-thirds of the dressing over the salad bowl. Using clean hands or two large spoons, gently toss everything together to coat the vegetables evenly. Reserve the remaining dressing to serve on the side or to drizzle over individual bowls.
Top with Feta and Finish
Arrange the thick cubes of feta cheese across the top of the salad — do not toss them in or they will crumble. Scatter the freshly chopped flat-leaf parsley over everything and finish with an extra pinch of dried oregano. Drizzle any remaining dressing directly over the feta. Serve immediately for maximum crunch, or let the salad rest for 5 to 10 to allow the flavors to meld beautifully.
Substitutions
Common mistakes
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