I once heard a great food blogger sagely say that bowls were the “millennial version of the casserole.” And it’s accurate.
Also, they’re just fun to make. I mean, you get a whole bunch of tasty ingredients that work together seamlessly and look aesthetically pleasing in color.
And this Greek salad bowl is exactly that. It’s colorful, fresh, savory, garlicky, tangy, and bursting with flavor from the creamy feta and kalamata olives.
These Greek bowls are great for a quick, flavorful lunch, or a really delicious dinner. The flavors all balance each other out, and taste amazing all mixed up in a bowl.
And if you’re craving some really good Greek-inspired flavors, then these Greek salad bowls are your answer.
So how did these Greek salad bowls come about?
Well on a late sunny summer day in Vienna, Austria, I decided that it was time to eat something healthy, but tasty and satisfying.
When you travel, it’s so easy to just eat unhealthy food. It’s simple and one less thing to think about.
But one of the best things about this bowl is that it’s healthy and fast to make. It doesn’t feel like a bother to pull together.
I mean, you chop up a few ingredients, quickly shove a couple of them in the oven, place it all together in a bowl, and it’s finished!
Also, the multilayered flavors of this dish all work together so well. The crisp, cool salad pairs wonderfully with the olive oil soaked sun-dried tomatoes, creamy feta, spiced chickpeas, and juicy olives.
And whether it’s a lunch date or your want to double up the recipes and have some friends over, I promise you that you will definitely enjoy this savory and tangy Greek salad bowl.
Also, here are 3 pro-tips when it comes to making your bowl look photogenic:
- Start gathering some spices & oils that look nice together. Got some freshly cracked pepper? Put that on the feta cheese. Have some oil and chili flakes? Pour the oil into the open space of the avocado, and lightly sprinkle the flakes on top.
- Color is everything! It’s not necessary for looking pretty, but varying up the colors in your bowl can make it especially aesthetic. So for instance, in the Greek salad bowl, I have golden yellow chickpeas (with some red chili flakes), fresh & bright green salad leaves, white feta cheese, purple-brown kalamata olives, and dark red sun-dried tomatoes.
- Check out how some food bloggers cut things up. One of my favorite Instagrammers was a great inspiration for me on how to make food look fancy (with very little effort). She would cut up avocados in intricate ways that weren’t actually hard, but made your food look like it was on the cover of a magazine. Definitely check her out if you want some inspo, and look to other creators you already follow on how to plate your dishes as well!
My Make-This-Right-Now Greek Salad Bowl
Ingredients
- 1/2 cup Pitted Kalamata Olives
- 1/2 cup Feta Cheese
- 1 8 oz. Jar of Sun-Dried Tomatoes
- 2 Cans of Chickpeas
- Salad (as much as you want)
- 1 tbsp. Curry
- 1 tbsp. Garlic Powder
- 2 tsp. Crushed Pepper Flaked
- Salt & Cracked Pepper to Taste
- 2 tbsp. Olive Oil
Instructions
- Heat the oven to 400 °F (I like to cook my food fast – I ain’t waitin’).
- Pour the chickpeas on a baking pan, then drizzle olive oil and sprinkle seasonings on top. Add the sun-dried tomatoes, then place in the oven for 10 minutes.
- Cut pitted olives in half.
- Once the chickpeas and sun-dried tomatoes are finished, separate the two, take a knife and fork, and cut the sun-dried tomatoes up into smaller pieces.
- Prep the bowls by placing a bed of lettuce in first, feta cheese, pitted Kalamata olives, then the chickpeas and sun-dried tomatoes once done cooking…Then, enjoy!
Grace Moser is the author and founder of Chasing Foxes, where she writes articles to help women create a life they love in big and small ways. She's been a full-time traveler since 2016 and loves sharing her experiences and exploring the world with her husband, Silas. Her lifestyle and travel advice can also be seen on sites such as Business Insider, Glamour, Newsweek, Huffpost, & Apartment Therapy.