Mediterranean Supper Salad Bowl (Print Version)

Vibrant bowl with crisp vegetables, chickpeas, feta, and tangy lemon dressing.

# What You'll Need:

01 - 4 cups mixed greens (arugula, spinach, or romaine)

02 - 1 cup cherry tomatoes, halved

03 - 1 cucumber, diced

04 - 1 red bell pepper, diced

05 - ½ small red onion, thinly sliced

06 - 1 cup cooked chickpeas (or canned, rinsed and drained)

07 - ½ cup Kalamata olives, pitted and halved

08 - ½ cup feta cheese, crumbled

09 - ¼ cup extra virgin olive oil

10 - 2 tablespoons fresh lemon juice

11 - 1 teaspoon Dijon mustard

12 - 1 garlic clove, minced

13 - 1 teaspoon dried oregano

14 - ½ teaspoon sea salt

15 - ¼ teaspoon freshly ground black pepper

16 - ¼ cup toasted pine nuts

17 - Fresh parsley, chopped

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.

02 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, and olives.

03 - Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

04 - Top with crumbled feta cheese, toasted pine nuts (if using), and fresh parsley.

05 - Serve immediately as a satisfying main course.

01 -

Everything comes together in under thirty minutes, perfect for those evenings when cooking feels like too much but takeout isnt quite right either
The combination of creamy feta, briny olives, and bright herbs hits every single flavor craving in one bowl

02 -

The red onion can be overwhelming if it is not sliced paper thin, so take your time with that step
Leftovers do keep decently overnight if you store the dressing separately, though the pine nuts will lose their crunch

03 -

Dry your greens thoroughly after washing or the dressing will slide right off instead of coating everything
Let the dressed salad sit for just five minutes before serving, the flavors need a moment to become friends