Greek Salad Lunch Bowls are one of our favourite ways to lunch – you can pack them with fresh veggies, delicious flavours – way better than a boring sandwich! These portable little salad bowls definitely brighten up workday lunch.
This is a healthy and flavourful lunch option. It is a mix of fresh vegetables and a few other tasty ingredients that produce an amazing salad.
A Greek salad bowl is an easy and healthy lunch choice. It’s the perfect option for vegetarians, or for those who want to eat healthier.
And best of all you can throw these together quickly and simply or use this as a meal prep idea and make up a few to enjoy over the next few days.
Honestly, these little lunch bowls are my go-to healthy lunch choices throughout the summer, they just look and taste so good!
Greek Salad Lunch Bowl Ingredients
- 1 medium sweet potato – peeled and diced into bitesize chunks
- 1/2 tbs rapeseed oil
- handful of spinach
- 1 large vine tomato – sliced into wedges
- 1/4 cucumber – sliced
- handful of black olives
- 40g feta cheese – cubed
- 1/4 small red onion – finely sliced
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- pinch dried oregano
- sea salt and black pepper
- small handful of chopped flat leaf parsley
- wedge of lemon to serve
Equipment Needed
- Roasting tin
- Chopping board
- Sharp vegetable knife
- Serving bowl
- Small bowl or cup to whisk up dressing
- Fork or mini whisk
How To Make Greek Salad Lunch Bowls
Step One – Roast the sweet potatoes
- Heat the oven to 200C – add the chopped sweet potato to a small roasting tin – toss in the rapeseed oil and roast for around 15 – 20 minutes (or until the potatoes are cooked)
- Once the potatoes are cooked – cool them completely if you are making this lunch as pack lunch.
Step Two – Make up the lunch bowl
- To make up the lunch bowl – add the spinach, potatoes, tomatoes and cucumbers to the bowl. Top with feta cubes, black olives and few red onion slices and the flat leaf parsley.
Step Three – Mix the dressing
- Whisk up the dressing – by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper. Alternatively mix up a creamy Greek salad dressing – recipe here.
Step Four – Serve
- Pour the dressing over the salad just before eating.
Make Greek Salad Lunch Bowls Your Way
- Add in some sliced grilled chicken
- Switch the spinach for rocket leaves
- Add in some couscous or quinoa
- Add in some hummus – try out beetroot hummus here – it’s totally delicious!
How To Serve Greek Salad Lunch Bowls
- Perfect as an easy lunch at home.
- Great for spring and summer
- Take as pack lunch for work
PS… you might also just love our Spelt Salad with Halloumi & Beets
More Easy Lunch Recipes
- Falafel lunch bowl – a quick and easy healthy lunch bowl bursting with flavour and goodness!
- Apple and walnut salad – a tasty salad with tangy Cheddar cheese, great served with crusty bread for an easy meal.
- Mexican hotdogs (ad feature recipe) – load up those hotdogs Mexican style with our tasty loaded dogs – quick, easy and perfect for Friday night dinner.
Get lots of fresh and healthy salad recipes here
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Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!
Need some new packed lunch ideas? We’ve lots of delicious recipes here!
Greek Salad Lunch Bowl
Totally delicious Mediterranean lunch bowl
Ingredients
- 1 medium sweet potato - peeled and diced into bitesize chunks
- 1/2 tbs rapeseed oil
- handful of spinach
- 1 large vine tomato - sliced into wedges
- 1/4 cucumber - sliced
- handful of black olives
- 40g feta cheese - cubed
- 1/4 small red onion - finely sliced
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- pinch dried oregano
- sea salt and black pepper
- small handful of chopped flat leaf parsley
- wedge of lemon to serve
Instructions
- Heat the oven to 200C - add the chopped sweet potato to a small roasting tin - toss in the rapeseed oil and roast for around 15 - 20 minutes (or until the potatoes are cooked)
- Once the potatoes are cooked cool them completely if you are making this lunch as pack lunch.
- To make up the lunch bowl - add the spinach, potatoes, tomatoes and cucumbers to the bowl. Top with feta cubes, black olives and few red onion slices and the flat leaf parsley.
- Whisk up the dressing by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper.
- Pour the dressing over the salad just before eating.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 505Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 36mgSodium: 1176mgCarbohydrates: 51gFiber: 12gSugar: 19gProtein: 13g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Save our Greek salad lunch bowl to Pinterest for making later!
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