Mediterranean Supper Salad Bowl

My friend Elena introduced me to this bowl during a sweltering July when turning on the oven felt like a crime against humanity. We sat on her balcony, wine glasses sweating, eating this vibrant jumble of vegetables while the cicadas screamed. Something about that combination of cool crispness and salty feta just made everything feel lighter.

Last summer I made this for a impromptu rooftop gathering with three friends who were all having terrible weeks. Nobody said much while we ate, just kept reaching for more, and by the end someone finally exhaled and said, okay, Im better now. Food cant fix everything but sometimes it creates the right conditions for healing to happen.

Ingredients

• 4 cups mixed greens: Arugula adds that perfect peppery bite while spinach brings tenderness
• 1 cup cherry tomatoes: The sweetness here balances all the salty elements beautifully
• 1 cucumber: English cucumbers have thinner skins and fewer seeds, requiring less prep work
• 1 red bell pepper: Dice these small so every forkful gets that crunch
• ½ small red onion: Thin slices are key, too thick and theyll overwhelm everything else
• 1 cup cooked chickpeas: These transform it from side dish into actual dinner
• ½ cup Kalamata olives: Honestly worth every penny, regular olives just dont have the same depth
• ½ cup feta cheese: Get the block and crumble it yourself, pre-crumbled never tastes quite right
• ¼ cup extra virgin olive oil: The foundation of the whole dressing
• 2 tablespoons fresh lemon juice: Bottled lemon juice is fine in a pinch but fresh makes it sing
• 1 teaspoon Dijon mustard: This is what makes the dressing actually emulsify and stick to the vegetables
• 1 garlic clove: Mince it fine so nobody gets a raw garlic explosion
• 1 teaspoon dried oregano: The dried version actually works better here than fresh
• ½ teaspoon sea salt: Adjust this depending on how salty your olives and feta are
• ¼ cup toasted pine nuts: Totally optional but that buttery crunch is something special

Instructions

Whisk together the magic:

In a small jar, combine olive oil, lemon juice, Dijon, garlic, oregano, salt and pepper. Shake it like you mean it until the mixture turns cloudy and thick

Pile on the produce:

In your biggest bowl, toss together the greens, tomatoes, cucumber, bell pepper, onion, chickpeas and olives

Bring it together:

Drizzle about three quarters of the dressing over everything and toss with your hands, gently, until every leaf gleams

Finish with flourish:

Scatter the crumbled feta and pine nuts over the top and add the rest of the dressing if it needs it

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My sister now requests this whenever she comes over, and its become the thing we make while catching up on each others lives. Something about all that chopping and assembling just creates space for the good conversations to flow.

Making It Yours

swap chickpeas for white beans, add grilled chicken if you eat meat, or throw in roasted sweet potato cubes when you want something more substantial. The framework works beautifully.

Dressing Secrets

This ratio of oil to acid is my go-to for almost any salad now. The mustard is the secret weapon that makes restaurant-style dressings possible at home.

Timing Is Everything

Have all your vegetables prepped and the dressing made before you even think about assembling. The moment that dressing hits the greens, the clock starts ticking.

• Toast your pine nuts in a dry pan while you chop vegetables
• Let the dressing sit if you can, it only gets better
• Keep some extra undressed greens on the side for leftovers

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This is the bowl I turn to when I want dinner to feel like an occasion without actually cooking anything. Simple food, done well.

Recipe FAQs

→ What ingredients give this salad its Mediterranean flavor?

The combination of Kalamata olives, feta cheese, lemon juice, garlic, and oregano creates the classic Mediterranean taste in this dish.

→ Can I use other beans instead of chickpeas?

Yes, white beans or lentils can be swapped in to maintain a similar protein-rich texture and flavor.

→ How can I make the dressing?

Whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper until emulsified.

→ Is this dish suitable for a gluten-free diet?

Yes, all ingredients used are naturally gluten-free, making it safe for those avoiding gluten.

→ What optional toppings enhance the salad?

Toasted pine nuts add a nice crunch, and fresh parsley provides a bright, herbaceous finish.