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Greek Salad Lunch Bowl

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bowl of greek salad with spinach, vine tomatoes, cucumber, black olives, roast sweet potatoes, feta cheese, red onion and balsamic salad dressing. Text overlay saying "fresh and healthy Greek salad lunch bowl"

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. 

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
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

Two images of the same Greek salad one from above and one from side on. White bowl filled with Greek salad with spinach, tomatoes, cucumber, black olives, feta cheese, roast sweet potatoes, feta cheese and red onion, balsamic salad dressing. Text overlay saying " fresh and healthy Greek salad lunch bowl"

 

PS… you might also just love our Spelt Salad with Halloumi & Beets

white plate with merchant gourmet spelt and sun blush tomatoes salad topped with cooked halloumi slices, quarters of baby beetroot and a scattering of flat leaf parsley. Text overlay saying "spelt salad with halloumi and beets"

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Yield: Makes 1 - easily doubled

Greek Salad Lunch Bowl

bowl of greek salad with spinach, vine tomatoes, cucumber, black olives, roast sweet potatoes, feta cheese, red onion and balsamic salad dressing. Bowl on a white wooden table

Totally delicious Mediterranean lunch bowl

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

  1. 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)
  2. Once the potatoes are cooked cool them completely if you are making this lunch as pack lunch.
  3. 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.
  4. Whisk up the dressing by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper.
  5. Pour the dressing over the salad just before eating.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount 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.

© wendy
Cuisine: Greek / Category: Lunch

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