Vibrant Protein-Packed Mediterranean Salad Bowl with Eggs

Dive into a burst of fresh flavors with this incredible! This dish is a symphony of crunchy greens, savory eggs, sweet corn, and tangy feta, all drizzled with a zesty lemon-herb dressing. It’s the perfect, wholesome meal for a quick lunch or a light dinner, packed with nutrients and vibrant colors that will make you feel amazing.

📜 Ingredients

6 cups mixed greens (romaine, arugula, or spinach)

2 large eggs, hard-boiled

1 cup canned sweet corn, drained

1 cup cherry tomatoes, halved

1/2 English cucumber, sliced

1/2 cup Kalamata olives, pitted

1/4 cup crumbled feta cheese (halal-certified)

2 tablespoons fresh dill, chopped (or parsley)

1/4 teaspoon paprika or chili flakes (for garnish)

1/4 teaspoon black sesame seeds (for garnish, optional)

For the Lemon Herb Dressing:

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon dried oregano (or 1 tsp fresh)

1/4 teaspoon sea salt

Pinch of black pepper

📝 Instructions

  1. Wash and dry your mixed greens thoroughly. Arrange them as the base in a large, shallow bowl.
  2. Peel the hard-boiled eggs and slice each in half lengthwise. Set aside.
  3. Drain the canned sweet corn and pat dry any excess moisture. Halve the cherry tomatoes and slice the cucumber into crescent shapes.
  4. Artfully arrange the corn, cherry tomatoes, cucumber slices, Kalamata olives, and crumbled feta cheese over the mixed greens.
  5. Place the halved hard-boiled eggs on top of the salad, cut-side up. Sprinkle a pinch of paprika and black sesame seeds over the eggs for a beautiful finish.
  6. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until well combined. Stir in the fresh chopped dill.
  7. Drizzle the dressing generously over the entire salad just before serving. Enjoy your wholesome and delicious creation!

💡 Chef's Tips

  • Protein Boost: For an even heartier meal, add grilled halal chicken breast, pan-seared salmon, or canned chickpeas to your salad bowl.
  • Make it Ahead: You can chop all the vegetables and prepare the dressing in advance. Store them separately in airtight containers in the refrigerator. Assemble and dress just before serving for ultimate freshness.