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Mediterranean Bowl Salad

Mediterranean Bowl Salad

A vibrant and hearty Mediterranean Bowl Salad that combines fresh vegetables, grains, and a zesty lemon vinaigrette, perfect for a nutritious meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa or farro
  • 1 large English cucumber (diced)
  • 1 pint cherry tomatoes (halved)
  • 1/4 cup red onion (thinly sliced)
  • 1 can (15 oz) canned chickpeas (rinsed)
  • 1/2 cup Kalamata olives (pitted)
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup fresh parsley (chopped)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic (minced)

Method
 

  1. Prepare the base grain by rinsing quinoa and cooking according to package instructions. Fluff and let cool.
  2. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  3. Whisk together olive oil, lemon juice, garlic, and oregano in a small bowl for the dressing.
  4. In a large bowl, layer the cooked grain, followed by cucumbers, tomatoes, red onions, chickpeas, and olives.
  5. Sprinkle feta cheese and parsley on top, then pour the dressing over the salad and toss gently.

Notes

Use fresh lemon juice for the dressing. Soak red onions in cold water for a milder flavor. Store salad components separately for meal prep.