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Greek Salad Meal Bowl
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Ingredients
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Step by step
Method
5 steps
- 1
Whisk ½ cup olive oil, ¼ cup fresh lemon juice, 2–3 tablespoons red wine vinegar, 2 teaspoons dried oregano, 1 teaspoon dried basil if you have it, 2–3 minced garlic cloves, ½ teaspoon sugar if you want to soften the bite, plus kosher salt and black pepper until emulsified. Taste and add more lemon or oregano if it needs brightness. Chill 30 minutes to 2 hours if you have time — optional, but the garlic mellows.
- 2
Chop 1 large head romaine (or 2 hearts), cut 3–4 plum tomatoes into wedges, slice 1 English cucumber into half-moons, thinly slice 1 small red onion, and slice 1 green bell pepper. Pile everything into a large bowl.
- 3
Pour on enough dressing to coat and toss gently so the lettuce doesn't bruise. You don't need every last drop — leftover dressing keeps a few days in the fridge.
- 4
Scatter 6–8 oz cubed or crumbled feta and ½–¾ cup pitted Kalamata olives over the top. Grind on a little more black pepper.
- 5
Serve as meal bowls with warm pita on the side. You want a crunchy Greek salad meal bowl with briny olives and creamy feta — not a soggy dressed-too-early mess or a bland undressed pile of veg.