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Mediterranean Style Meal in a Bowl

Meditteranean Salad in a Bowl

 It’s time to hoist up a couple large sized plastic containers filled with round budded colored mums and set them into the hour glass shaped bluish grey cement planters on each side of my front door. Lots of folks seem excited on the traditional rites of fall now moving closer by the day, and though I’m usually its biggest fan, this year I am admittedly entering it like getting into the cold ocean one toe at a time.

This might also have something to do with a posting a friend of mine placed on Facebook displaying a map of the United States showing Pennsylvania shaded in the colored overlay spanning the many states anticipating more than average snowfall this upcoming winter. I’ve had quite enough of snow days last winter. Thank You.

It causes me to ponder why we so seldom hear people speak of weather like death and taxes for no matter what Mother Nature chooses certainly we cannot avoid it. There are ways we can however, temporarily at least, circumvent the inevitable such as embracing and appreciating the final harvest among many of the common garden flavors still upon us, green and red peppers, cucumbers, cherry tomatoes to name a few. Right? Combined then with a variety of additional standby ingredients and lending distinctions of Mediterranean influence, artichokes, Kalamata olives, feta cheese, capers, each unique flavor provides an added depth between the other fresh components giving complexity to the whole. A Mediterranean Style Meal in a Bowl even seems to suggest a simple pleasurable meal in those longer days with warmer climates shared on an outdoor patio, at a picnic, even a tailgate. If you, like me, are hesitant about this fall, or more so what the months following will bring, a Mediterranean Style Meal in a Bowl while the harvest is still plentiful is the best I can recommend, unless to suggest a grand winter getaway to a place that Mother Nature has already blessed with continual temperate climates, not snow days.


Mediterranean Style Meal in a Bowl
Serves 8
Ingredients may be increased or decreased as desired. Using arugula in this dish heightens the flavor with an added peppery touch but arugula, as all delicate greens, will wilt quickly, so if using, serve immediately after adding to salad or alternatively place a handful of arugula onto each platter and top with the dressed salad.
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Total Time
1 hr
Total Time
1 hr
For the Dressing
  1. 1/3 cup tablespoons red vinegar
  2. 3 lemons, juiced, strained of seeds
  3. 3/4 cup extra virgin olive oil
  4. 3 cloves garlic, finely chopped
  5. 1 1/2 teaspoons kosher salt, or more to taste
  6. 1 teaspoons fresh cracked pepper, more to taste
For the Salad
  1. 12 little red potatoes, cooked to just done, halved or quartered, tossed with a bit of olive oil, kosher salt
  2. 1 can artichoke hearts, drained, sprinkled with a bit of olive oil, kosher salt, and pepper
  3. 8-9 ounces kalamata olives,more or less, pitted
  4. 1 large red onion, sliced into thin half moons
  5. 1 large red pepper, seeded, pith removed, thinly sliced then cut in half
  6. 1 large green pepper, seeded, pith removed, thinly sliced then cut in half
  7. 1 large or 2 small cucumbers, striped, halved lengthwise, seeds removed, then sliced
  8. 2 stalks celery, sliced thin (optional)
  9. 12 ounces cherry tomatoes, more or less, halved
  10. 8 ounces feta cheese cut into small cubes
  11. 3 tablespoons capers, drained
  12. 1/4 cup fresh chopped basil
  13. 1/4 cup fresh chopped parsley
  14. 3 tablespoons fresh chopped mint, optional
  15. 3/4-1 tablespoon kosher salt, more or less adjusting to taste
  16. 1/2 tablespoon fresh cracked pepper
  17. 6-7 ounces of baby arugula (optional), spinach or finely shredded baby kale may also be used
  1. Whisk dressing ingredients together. Gently combine all prepped salad ingredients into a very large mixing bowl, except the baby arugula, then pour over the dressing, sprinkle in salt and pepper, stir, coating well throughout. Check seasoning, adjusting to taste. Dump the finished dressed salad into a large decorative serving bowl. Toss in baby arugula just before serving. Alternatively, place a handful of arugula onto each platter and top with dressed salad.
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  1. Posted September 15, 2014 at 12:05 am | Permalink

    Enjoy these great kinds of summer foods now I guess before that long winter hits us again!
    Phil recently posted…The Human Draino of fast foods. Time to drop a weight class!My Profile

    • Posted September 15, 2014 at 9:22 am | Permalink

      Hi Phil, yes you are right. This morning we had our first primer in the Philadelphia region, so I suppose you did so in NYC too. Time for the slow cooker! Thanks for joining in.

  2. Posted September 17, 2014 at 1:26 am | Permalink

    I love the look of that bowl of summery goodness. Summer is hanging on here in Vancouver (which means we’ve had fairly dry weather so far), so I’m holding out hope for the bunches of tomatoes I’m still waiting for. Beyond that, I like to try and embrace the seasons changing.
    Teresa recently posted…FFWD – French LentilsMy Profile

    • Posted September 19, 2014 at 9:26 am | Permalink

      Hi Teresa! Thanks this a easy, fresh dish to put together and it is like a bright vision of summery goodness. Hope you get the extra bunches of fresh tomatoes that you are wanting! Enjoy the remaining days of warmth and drier climates! Thanks for joining in!

  3. TheKitchenLioness
    Posted September 20, 2014 at 2:47 am | Permalink

    Peggy, could not agree with you more – let´s prolong that late summer feeling as long as reasonably possible. Love that huge plate full of late summer harvest goodness – absolutely nothing beats salads like the one your prepared. We still have very warm weather around here and there ist still tons of veg and fruits available in stores and markets around here. Not really ready to give up that late summer produce cooking yet.
    Have a great weekend, dear friend!

    • Posted September 23, 2014 at 8:45 am | Permalink

      Hi Andrea, yes, I thought you would like this fresh salad, so colorful and flavorful! We’ve been having cooler mornings but still bright and warm afternoons but uh-oh, I saw our first tree in the neighborhood yesterday whose leaves were displaying those bright change of season. Thanks for joining in. Talk to you soon!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.