How to Make Quick Greek Mixed Greens Salad

According to Harvard T.H. Chan School of Public Health, the Mediterranean diet is one of the most researched and recommended for heart health and longevity, thanks in part to meals just like this one. This Greek Mixed Greens Salad captures that spirit. It’s fresh, fast, and flavorful—with just the right amount of feta and crunch to keep things interesting. Keep reading to discover how to make this 5-minute Greek Mixed Greens Salad with ingredients you probably already have.

How to Make Greek Mixed Greens Salad 

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes

Servings: 2 | Level: Very Easy

Ingredients 

• • 2 cups arugula
  • 1⁄3 cup cherry tomatoes (halved)
  • 1⁄3 cup diced cucumber
  • 1½ tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1⁄4 teaspoon ground cumin
  • 1⁄8 teaspoon ground black pepper
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon sunflower seeds

Optional: Add Kalamata olives or a few red onion slivers if you're feeling fancy.

Instructions

Step 1: Toss the Base

In a medium-sized mixing bowl, combine the arugula, halved cherry tomatoes, diced cucumber, olive oil, red wine vinegar, cumin, and pepper. Stir gently to coat the greens without bruising them.

Step 2: Top Like a Pro

Sprinkle the crumbled feta cheese and sunflower seeds evenly over the salad.

Step 3: Serve Immediately

Plate it fresh. This salad is best when served right after making, so don’t let it sit.

Health Benefits of Greek Mixed Greens Salad

• Arugula is rich in calcium, potassium, and vitamin K, which supports bone health.
• Cherry tomatoes pack in lycopene, an antioxidant linked to heart health.
• Cucumber hydrates and provides a refreshing crunch with almost no calories.
• Olive oil delivers healthy monounsaturated fats and anti-inflammatory benefits.
• Feta cheese adds calcium and protein while keeping calories in check (just one tablespoon).
• Sunflower seeds offer vitamin E, magnesium, and a little crunch without overwhelming the dish.

Altogether, this salad is low in carbs, rich in fiber, and full of healthy fats—ideal for Mediterranean and clean-eating diets.

Make Your Own Greek Mixed Greens Salad Today!

Five minutes. That’s all it takes to make something healthy, fresh, and totally satisfying. No excuses. Pair this salad with grilled fish, roasted chicken, or a wrap for a balanced meal. And don’t forget—you can mix up the toppings depending on what’s in your fridge. Swap sunflower seeds for walnuts. Add olives. Toss in some avocado. This base works with everything! Grab your tools, hit up your fridge, and knock out this salad in five minutes flat. Then treat yourself to a real Mediterranean moment.

Other Kitchen Tools You Need

Want to make prep even easier? These tools from Zulay Kitchen can help:

• • Salad Spinner: Dry arugula completely for crisp, fresh greens that won’t get weighed down by dressing.
  • Knife Set: Cleanly slice cherry tomatoes, dice cucumbers, and crumble feta without crushing delicate textures.
  • Mixing Bowls Set: Toss your salad evenly and serve with style—no more overcrowded, awkward plates.

Shop these tools at Zulay Kitchen and upgrade your salad game.

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This recipe is featured in "The Mediterranean Refresh Under 30 Minutes" from Peapil Publishing—a go-to cookbook packed with quick, healthy meals that don’t require a culinary degree.

Want the whole cookbook? We are offering a FREE copy while supplies last. Claim yours today and get more 5-minute wonders like this Greek Mixed Greens Salad.

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Frequently Asked Questions About Greek Mixed Greens Salad

Can I make Greek Mixed Greens Salad ahead of time?

You can prep some of the ingredients ahead—like washing the arugula and chopping the veggies—but don’t toss everything together until you’re ready to eat. The vinegar and oil will make the greens soggy if they sit too long. Store ingredients separately in airtight containers and mix them just before serving.

What can I substitute for arugula?

If you’re not into the peppery bite of arugula, go for mixed greens, baby spinach, or even romaine. Each one gives a slightly different flavor and texture, but they all work. Just avoid iceberg—it doesn’t hold up well to oil-based dressings and lacks the nutrient punch.

Is feta cheese necessary?

Feta is classic for Greek salads, adding that salty, creamy balance. But if you're avoiding dairy or want to change it up, try vegan feta, goat cheese, or even nutritional yeast for a cheesy flavor. You could also go completely dairy-free and double up on the sunflower seeds for texture.

What protein can I add to make it a meal?

This salad pairs great with grilled chicken, salmon, shrimp, or even hard-boiled eggs. Add a protein source on top and you’ve got a complete meal in under 10 minutes. For a vegetarian version, toss in chickpeas or lentils.

How long will leftovers keep?

If dressed, this salad won’t last long—maybe a few hours in the fridge before it gets soggy. If undressed, the ingredients will keep separately for 2–3 days. Just wait to add the feta and sunflower seeds until right before eating to preserve texture.

What kind of olive oil should I use?

Use a good-quality extra-virgin olive oil. Since this salad isn’t cooked, the flavor of the oil matters. Look for cold-pressed and dark-glass bottled varieties. If possible, choose a Greek or Mediterranean olive oil to keep the flavor profile on point.