Mediterranean Salad Bowl

Mediterranean Salad Bowl

5 from 2 votes
Recipe by NZEggs Course: Breakfast, Lunch, DinnerCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time


Total time



This salad delivers all the delicious flavours of the Mediterranean – in one bowl.


  • 2 soft boiled eggs

  • Salad
  • 4 cups of mixed greens

  • 1 cup roasted broccoli

  • 1.5 tbsp (25 mL) olive oil

  • 1.5 tbsp lemon juice

  • 4 tbsp toasted almonds – chopped

  • 1 cup couscous, cooked

  • 10 cherry tomatoes, cut in halves or quarters

  • 4 tbsp hummus

  • 20 leaves fresh mint, cut in halves

  • 2 roasted red peppers, sliced in strips

  • Honey Oregano Dressing
  • 2 tsp runny honey

  • 1 tbsp (15 mL) balsamic vinegar

  • ¼ cup (60 mL) olive oil

  • 1 tsp dijon mustard

  • 1/4 tsp pepper

  • 1/4 tsp salt

  • 2 tbsp fresh oregano, chopped (or ¾ tsp dried)


  • Set your oven to 200°C.
  • In a bowl, mix together the broccoli with lemon juice and olive oil and season with salt and pepper. Spread the broccoli on a baking paper lined tray and roast in the oven for 15 minutes. Once done, remove from oven and let cool.
  • Place all the ingredients for the honey oregano dressing in a Mason jar or plastic container with a lid, shake vigorously and then set aside.
  • Fill your bowl with mixed greens and drizzle with the dressing.
  • Starting at the top of the bowl place a pile of the roasted broccoli, then the cherry tomatoes, followed by the couscous, the fresh mint, the toasted almonds, the roasted red peppers, and ending with the hummus.
  • Place the soft boiled egg in the center of the salad bowl and drizzle another tablespoon of the dressing over, ready to serve.


  • Recipe and image credit: Egg Farmers of Canada.

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