6 Recipes For Making Greek Salad Bowl

1. Greek Salad Bowl

This Greek Salad Bowl captures the essence of the Mediterranean with fresh vegetables, olives, and feta cheese.

• Target Keywords: Greek Salad Bowl, Mediterranean flavors, fresh vegetables, olives, feta cheese

Ingredients

Ingredient	Amount
Cucumbers	1 cup, diced
Tomatoes	1 cup, chopped
Olives	1/2 cup, pitted
Feta cheese	1/2 cup, crumbled
Olive oil	2 tablespoons
Lemon juice	1 tablespoon
Dried oregano	1 teaspoon

Instructions

1. In a large bowl, combine cucumbers, tomatoes, olives, and feta cheese.
2. Drizzle with olive oil and lemon juice.
3. Sprinkle with dried oregano and toss to coat.
4. Serve immediately and enjoy the Mediterranean flavors.

2. Quinoa Tabbouleh Bowl

This Quinoa Tabbouleh Bowl is a nutritious and refreshing option, perfect for a light meal.

• Target Keywords: Quinoa Tabbouleh Bowl, nutritious meal, refreshing option, light meal

Ingredients

Ingredient	Amount
Quinoa	1 cup, cooked
Parsley	1 cup, chopped
Tomatoes	1 cup, diced
Cucumbers	1/2 cup, diced
Olive oil	2 tablespoons
Lemon juice	2 tablespoons

Instructions

1. In a large bowl, combine cooked quinoa, parsley, tomatoes, and cucumbers.
2. Drizzle with olive oil and lemon juice.
3. Toss to coat and serve chilled.
4. Enjoy this refreshing and nutritious meal.

3. Mediterranean Chickpea Bowl

The Mediterranean Chickpea Bowl is hearty and full of flavors, making it an ideal choice for a satisfying meal.

• Target Keywords: Mediterranean Chickpea Bowl, hearty meal, satisfying choice, full of flavors

Ingredients

Ingredient	Amount
Chickpeas	1 can, drained and rinsed
Red bell pepper	1, diced
Cherry tomatoes	1 cup, halved
Red onion	1/4 cup, diced
Feta cheese	1/2 cup, crumbled
Olive oil	2 tablespoons
Balsamic vinegar	1 tablespoon

Instructions

1. In a large bowl, combine chickpeas, red bell pepper, cherry tomatoes, and red onion.
2. Drizzle with olive oil and balsamic vinegar.
3. Top with crumbled feta cheese.
4. Toss to combine and serve.

4. Mediterranean Lentil Bowl

The Mediterranean Lentil Bowl is packed with protein and vegetables, making it a great choice for a balanced meal.

• Target Keywords: Mediterranean Lentil Bowl, protein-packed meal, balanced choice, healthy vegetables

Ingredients

Ingredient	Amount
Lentils	1 cup, cooked
Cherry tomatoes	1 cup, halved
Cucumber	1/2 cup, diced
Red onion	1/4 cup, diced
Olive oil	2 tablespoons
Red wine vinegar	1 tablespoon

Instructions

1. In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and red wine vinegar.
3. Toss to coat and serve warm or chilled.

5. Mediterranean Falafel Bowl

Ingredients:

• Falafel:

• 1 can chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 2-3 tablespoons flour (as needed)
• Oil for frying

• Bowl:

• 1 cup cooked quinoa or couscous

• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/2 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup roasted red peppers, chopped
• 1 avocado, sliced (optional)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Make the Falafel: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. If the mixture is too wet, add flour, 1 tablespoon at a time, until it holds together. Form into small balls or patties.
2. Fry the Falafel: Heat oil in a frying pan over medium-high heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
3. Assemble the Bowl: In a large bowl, layer the cooked quinoa or couscous as the base.
4. Add Toppings: Arrange cherry tomatoes, cucumber, kalamata olives, feta cheese, red onion, parsley, roasted red peppers, and avocado on top of the quinoa.
5. Drizzle: Drizzle with extra-virgin olive oil, lemon juice, and season with salt and pepper.
6. Serve: Add the falafel on top or on the side and serve immediately.

6. Mediterranean Hummus Bowl

Ingredients:

• Hummus:

• 1 can chickpeas, drained and rinsed

• 1/4 cup tahini
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Juice of 1 lemon
• Salt to taste
• Water as needed for consistency

• Bowl:

• 1 cup cooked quinoa or couscous

• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/2 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup roasted red peppers, chopped
• 1 avocado, sliced (optional)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Make the Hummus: In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, and salt. Blend until smooth, adding water as needed to achieve the desired consistency.
2. Assemble the Bowl: In a large bowl, layer the cooked quinoa or couscous as the base.
3. Add Toppings: Arrange cherry tomatoes, cucumber, kalamata olives, feta cheese, red onion, parsley, roasted red peppers, and avocado on top of the quinoa.
4. Drizzle: Drizzle with extra-virgin olive oil, lemon juice, and season with salt and pepper.
5. Serve: Add a generous dollop of hummus on top or on the side and serve immediately