Greek Goddess Bowl

Bringing sunshine to your tables today with this twist on the traditional Greek Salad.

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You may have noticed a slight shift in my recipes lately – I am gradually moving away from the cosy cuisine that I filled the winter months with and towards lighter, fresher recipes in an attempt to will sunshine back into my life. What dish can hail in the summer months better than a Greek salad? Brimming with beautiful vegetables, freshly picked herbs, creamy feta and a sharp tang from the lemon vinaigrette it is sheer perfection. I have also added in a handful of giant couscous which bulks this salad out a tad and brings in a delicious nutty undertone. If you take a purist approach to your salad making then feel free to skip the couscous however!

My suggestion? Serve this up with a stack of pitta bread and hummus for a healthy but heavenly lunch or as a side for your family barbecue this summer. The vinaigrette can also literally be adapted and added to any salad – substitute lemon juice for lime or orange juice or add fresh herbs.

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Serves 4 

Prep time: 15 minutes

Cooking time: 15 minutes 

Ingredients

  • 350 g giant cous cous
  • 2 avocados, finely sliced
  • 1/2 cucumber, finely chopped
  • 1 red onion, finely sliced
  • 300 g cherry tomatoes, quartered
  • 1 bunch fresh oregano, finely chop the leaves
  • 1 bunch fresh mint, finely chop the leaves
  • 100 g feta, crumbled
  • 2 tbsp red wine vinegar
  • juice and zest of 1/2 a lemon
  • 4 tbsp olive oil
  • salt and pepper

Method

  1. Cook the couscous according to packet instructions.
  2. Ensure that all of your vegetables are prepped according to the above directions.
  3. Place the red onion in a bowl with the lemon juice and vinegar and leave to stew whilst the couscous cooks.
  4. Drain the couscous and place it in a large bowl or platter. Add the cucumber, tomatoes, avocado, feta and herbs and stir to combine. Remove the onions from the vinegar and add to the bowl.
  5. Pour the vinegar/ lemon juice mixture into a jar and add the lemon zest and olive oil. Season generously with salt and pepper, screw the lid on the jar and shake until the mixture has thoroughly combined.
  6. Pour the vinaigrette over the salad and serve.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also recently joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.

100 thoughts on “Greek Goddess Bowl

  1. beyondtheduero says:

    I know how you feel, here in Spain we know summer’s arrived when, tomate picado y pepino alinada, arrives on the table.
    Rough cut tomatoes and cucumber dressed with olive oil, vinegar, and salt… it’s so fresh and refreshing!

    Liked by 1 person

  2. Hint Of Helen says:

    You’re right this looks so healthy and heavenly! This time of year is just perfect for a mixed salad! Thanks for the inspo! P.S. what type of camera do you use for your photography? Your pics always looks so tempting! 😀

    Liked by 1 person

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