📝 About This Recipe
Inspired by the vibrant, sun-drenched markets of the Mediterranean, this Greek Salad Bowl elevates the classic 'Horiatiki' into a hearty, fast-food style meal. We’ve combined crisp, garden-fresh vegetables with warm, lemon-herb quinoa and a creamy, hand-whisked feta dressing that ties every bite together. It’s a bright, nutrient-dense powerhouse that offers a perfect balance of salty, tangy, and earthy flavors in every spoonful.
🥗 Ingredients
The Grain Base
- 1 cup White Quinoa (rinsed thoroughly)
- 2 cups Vegetable Broth (for cooking the quinoa)
- 1 teaspoon Lemon Zest (freshly grated)
The Fresh Produce
- 1 large English Cucumber (quartered and sliced)
- 2 cups Cherry Tomatoes (halved)
- 1/2 medium Red Onion (thinly sliced into half-moons)
- 1 medium Green Bell Pepper (de-seeded and chopped into bite-sized pieces)
- 1/2 cup Kalamata Olives (pitted and halved)
Creamy Feta Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano (crushed between palms to release oils)
- 1 clove Garlic (minced into a paste)
- 1/4 cup Feta Cheese (crumbled finely into the dressing)
Toppings & Garnish
- 4 ounces Block Feta Cheese (cubed for the final assembly)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1 can Chickpeas (rinsed and drained for extra protein)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the liquid is absorbed.
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3
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the lemon zest for a bright aroma.
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4
While the quinoa cooks, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, and dried oregano in a small bowl.
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5
Stir the 1/4 cup of finely crumbled feta into the dressing, mashing it slightly with the back of a spoon to create a creamy texture.
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6
Slice the red onions thinly and place them in a small bowl of cold water for 5 minutes; this removes the harsh 'bite' while keeping them crunchy.
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7
Chop the cucumber, tomatoes, and green peppers into uniform, bite-sized pieces to ensure a bit of everything fits on your fork.
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8
In a large mixing bowl, toss the drained chickpeas with two tablespoons of the prepared dressing to marinate them.
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9
To assemble, divide the warm lemon quinoa among four deep serving bowls, creating a base layer.
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10
Arrange the cucumbers, tomatoes, green peppers, and drained red onions in sections over the quinoa.
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11
Add a generous scoop of the marinated chickpeas and a handful of Kalamata olives to each bowl.
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12
Top each bowl with the cubed feta cheese and a heavy sprinkle of fresh parsley.
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13
Drizzle the remaining creamy feta vinaigrette over the top of each bowl just before serving.
💡 Chef's Tips
Always use feta sold in brine rather than pre-crumbled varieties for the best creamy texture and flavor. Soaking red onions in ice water makes them sweeter and easier to digest in raw preparations. If you have time, let the assembled bowl sit for 10 minutes to allow the quinoa to soak up the dressing flavors. For a vegan version, swap the feta for marinated tofu and use a touch of nutritional yeast in the dressing. Ensure your vegetables are dry after washing so the dressing clings to them rather than pooling at the bottom.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread triangles brushed with olive oil and za'atar. Pair with a crisp, chilled glass of Assyrtiko or a light Sauvignon Blanc. Add a side of classic hummus or tzatziki for extra creaminess. For a protein boost, top with grilled chicken skewers or pan-seared halloumi cheese. A finishing sprinkle of Aleppo pepper adds a beautiful color and a very mild, fruity heat.