Mediterranean Diet Mixed Green Salad with Lemon Vinaigrette

Bright, fresh, and bursting with Mediterranean-inspired flavors, this Mixed Green Salad with Lemon Vinaigrette is a foolproof addition to any meal. Packed with a vibrant medley of leafy greens like arugula, spinach, and romaine, juicy cherry tomatoes, crunchy cucumber, tangy red onion, and briny Kalamata olives, this salad offers a satisfying blend of textures and tastes. Creamy crumbles of feta add a delightful richness, while the homemade lemon vinaigrette—featuring extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and a hint of oregano—ties it all together with a zesty, herbaceous flair. Ready in just 15 minutes and free of any cooking requirements, this easy, healthy recipe aligns perfectly with the Mediterranean diet, making it a nutritious option for lunch, dinner, or as a side dish for your favorite main. Whether served immediately or made ahead, this wholesome salad is sure to impress with its fresh ingredients and bold flavors.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 6 cups Mixed greens (such as arugula, spinach, and romaine)
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.25 medium Red onion
• 0.5 cup Kalamata olives
• 0.5 cup Feta cheese
• 0.25 cup Extra-virgin olive oil
• 3 tablespoons Freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash and dry the mixed greens thoroughly. Tear the larger leaves into bite-sized pieces and place them in a large salad bowl.

Step 2

Rinse and halve the cherry tomatoes. Add them to the salad bowl.

Step 3

Peel the cucumber and cut it into thin slices; add these to the bowl with the greens and tomatoes.

Step 4

Thinly slice the red onion, then separate it into rings, adding them to the salad bowl.

Step 5

Slice the Kalamata olives in half and add them to the salad bowl.

Step 6

Crumble the feta cheese over the salad.

Step 7

To prepare the lemon vinaigrette, mince the garlic clove finely. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.

Step 8

Pour the vinaigrette over the salad and toss gently to combine, ensuring all ingredients are coated evenly.

Step 9

Serve immediately to enjoy fresh, or cover and refrigerate the salad for up to 2 hours before serving.

Nutrition Facts

Serving size	(853.9g)

Amount per serving	% Daily Value*
Calories	1160.1

Total Fat 107.8g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 66.8mg	0%
Sodium 3061.8mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 15.3g	0%
Total Sugars 10.6g
Protein 18.1g	0%

Vitamin D 12IU	0%
Calcium 696.0mg	0%
Iron 9.0mg	0%
Potassium 1411.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.1%

Protein: 6.1%

Carbs: 12.8%