Mediterranean Supper Salad Bowl

Last summer, my neighbor Maria brought over a massive bowl of this salad after we both returned from vacation to empty refrigerators. We sat on her back porch steps, eating straight from the bowl with forks, too tired to even set a proper table. The way the bright lemon dressing hit the crisp vegetables made me realize how completely satisfying a salad could be as dinner.

I started making this for weekly meal prep after my sister mentioned she was tired of sad desk lunches. Now she texts me every Tuesday when she unpacks her container, saying the coworkers always ask what smells so good. Theres something about the chickpeas and feta together that keeps you full for hours, unlike those lettuce-heavy salads that leave you hungry by 3 PM.

Ingredients

• Mixed greens: Arugula adds peppery bite while spinach brings tenderness, but honestly whatever looks freshest at the market works beautifully
• Cherry tomatoes: Halving them releases all those sweet juices that mingle with the dressing, so dont skip this step
• Cucumber: English varieties have fewer seeds and better crunch, plus they hold up better once dressed
• Red bell pepper: Adds such gorgeous color and sweetness that balances the tangy feta perfectly
• Red onion: Thinly sliced is key here, and a quick soak in cold water tames the bite if you are sensitive
• Chickpeas: These are what transform this from a side salad into actual dinner, so dont be shy with them
• Kalamata olives: Their intense brininess is the secret ingredient that makes this taste distinctly Mediterranean
• Feta cheese: Buy it in a block and crumble it yourself for better texture, and spring for the good stuff if you can
• Extra virgin olive oil: This is the backbone of the dressing, so use one you really like the taste of
• Fresh lemon juice: Bottled stuff just does not compare, and you really need that bright acid here
• Dijon mustard: Not just for flavor, it actually helps the dressing emulsify so it does not separate
• Garlic: Mince it finely so you do not bite into big raw chunks, though my grandmother always left hers chunky
• Dried oregano: Rub it between your fingers before adding to wake up the essential oils
• Pine nuts: Totally optional but that buttery crunch they add is worth the extra splurge

Instructions

Whisk together the dressing first:

I like doing this in a jar so I can just shake it up, but a bowl and whisk work too. Let it sit for a few minutes if you can, the garlic needs time to mellow out.

Pile all those beautiful vegetables into your biggest bowl:

Do not be gentle here, you want a mountain of greens and colorful veggies. The chickpeas can go right on top, they are sturdy enough to handle the toss.

Give everything a gentle toss with the dressing:

Start with half the dressing and see how it looks, you can always add more. Use your hands or two large spoons to lift and fold, not mash.

Scatter the feta and pine nuts on top:

I always save some of the prettiest feta crumbles for the very top, makes it look so inviting when you bring it to the table.

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My college roommate now makes this for her daughters birthday every year because the kid asked for it specifically. Apparently the combination of salty feta and sweet tomatoes is magic for developing palates. There is something wonderful about watching children discover that vegetables can be exciting when they are treated with care and good seasoning.

Making It Your Own

Sometimes I swap in white beans when chickpeas feel too heavy, especially in spring when everything feels lighter. The beauty is that this formula works with whatever you have lingering in the crisper drawer, as long as you keep that bright lemony dressing anchor.

Timing Is Everything

I have learned the hard way that this salad waits for no one, so get your dressing ready before you start chopping vegetables. Once dressed, eat within thirty minutes or things start to get a little sad and wilted, though it will still taste delicious even if the textures soften.

The Perfect Sidekick

Warm pita bread straight from the oven is my go to for soaking up that extra dressing at the bottom of the bowl. But honestly, a simple quinoa or some roasted potatoes would make this feel even more like a proper meal.

• Toast the pine nuts in a dry pan while you chop vegetables, they smell incredible when they are done
• If you are meal prepping, pack the feta separately and add it right before eating
• The dressing makes enough for two big salads, so save the extra in a jar for tomorrow

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This is the kind of recipe that reminds me why I fell in love with cooking in the first place. Simple ingredients treated with respect, turning into something so much greater than the sum of its parts.

Recipe Questions & Answers

→ Can I make this bowl ahead of time?

Yes, you can prepare the dressing and chop vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Toss everything together just before serving to maintain the crisp texture of the vegetables.

→ What protein options work well?

Beyond chickpeas, grilled chicken breast, shrimp, or white beans make excellent protein additions. For a vegan option, substitute the feta with vegan cheese or extra chickpeas and nuts.

→ How long does the dressing stay fresh?

The lemon-herb dressing keeps well in the refrigerator for up to one week when stored in a sealed jar. Give it a good shake or whisk before using, as the ingredients may separate slightly.

→ Can I use different greens?

Absolutely. While mixed greens provide variety, you can use arugula for a peppery bite, baby spinach for tender mildness, or romaine for satisfying crunch. Feel free to use whatever fresh greens you prefer or have on hand.

→ Is this bowl gluten-free?

Yes, all ingredients naturally contain no gluten. Just ensure your Dijon mustard and any packaged items are certified gluten-free if you have celiac disease or severe gluten sensitivity.

→ What can I serve alongside this bowl?

Warm pita bread, quinoa, or roasted potatoes make excellent sides. For a lighter meal, crusty bread or extra olives complement the flavors beautifully without overwhelming the dish.