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–+ servings
Mediterranean Morning Bowl.
Chef Leena

Mediterranean Morning Bowl

Transport yourself to the Greek islands with this vibrant breakfast bowl! Packed with Mediterranean superfoods like Greek yogurt, fresh vegetables, olives, and feta cheese, this nutritious bowl delivers authentic flavors and sustained energy.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup thick Greek yogurt (full-fat preferred)
  • 2 tbsp extra virgin olive oil, divided
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 2 tbsp pine nuts
  • 1/4 cup fresh mint leaves, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 lemon (juice and zest)
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 pieces whole grain pita bread
  • 2 hard-boiled eggs, sliced (optional)

Equipment

  • Mixing Bowl
  • Whisk
  • skillet for toasting pine nuts
  • knife for chopping vegetables
  • cutting board
  • serving bowls

Method
 

  1. In a small bowl, whisk together lemon juice, lemon zest, 1 tablespoon olive oil, oregano, salt, and pepper. Set aside.
  2. Heat a dry skillet over medium heat. Add pine nuts and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove immediately to prevent burning.
  3. Dice cucumber, halve cherry tomatoes, and thinly slice red onion. If using eggs, slice them now.
  4. Divide Greek yogurt between two bowls. Arrange cucumber, tomatoes, red onion, and olives in colorful sections around the yogurt.
  5. Sprinkle crumbled feta and toasted pine nuts over the vegetables and yogurt.
  6. Drizzle the lemon dressing over everything. Garnish with chopped herbs. Add sliced eggs if using.
  7. Brush pita bread with remaining 1 tablespoon olive oil. Warm in a toaster or dry skillet until lightly crispy outside but still soft inside.
  8. Serve bowls immediately with warm pita bread for dipping and scooping.

Nutrition

Calories: 385kcalCarbohydrates: 22gProtein: 18gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 820mgPotassium: 480mgFiber: 6gSugar: 9gVitamin A: 520IUVitamin C: 18mgCalcium: 230mgIron: 2.1mg

Notes

For a vegan version, swap Greek yogurt for coconut yogurt and omit the eggs. To meal prep, keep the yogurt and veggies separate until ready to serve. For extra crunch, add roasted chickpeas or sunflower seeds.
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