Mediterranean Cobb Salad Recipe
Mediterranean Cobb Salad Recipe photo by Taste of Home
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Mediterranean Cobb Salad Recipe

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I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES: 10 servings


  • 1 package (6 ounces) falafel mix
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup 2% milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 4 cups torn romaine
  • 4 cups fresh baby spinach
  • 3 hard-boiled large eggs, chopped
  • 2 medium tomatoes, seeded and finely chopped
  • 1 medium ripe avocado, peeled and finely chopped
  • 3/4 cup crumbled feta cheese
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup pitted Greek olives, finely chopped

Nutritional Facts

1 cup: 258 calories, 18g fat (5g saturated fat), 83mg cholesterol, 687mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 13g protein.


  1. Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
  2. In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing. Yield: 10 servings.
Originally published as Mediterranean Cobb Salad in Taste of Home June/July 2014

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aboulouis User ID: 8436704 229041
Reviewed Jul. 5, 2015

"Gd salad"

heidala User ID: 284598 192262
Reviewed Jul. 17, 2014

"LOVED this recipe! Have already made it 3 times and have always gotten rave reviews. The only thing I've done differently is I by pre made falafel balls which I cook and crumble. It makes the recipe easier! Definitely a keeper."

toolbarsco User ID: 6725667 212345
Reviewed Jun. 17, 2014

"This is one of many stellar recipes in the June/July 2014 TOH magazine. I've already made it twice and plan to serve it for dinner later this week. It was a big hit both at home and at a card party. Everyone loved the dressing (I used reduced fat sour cream). I followed pattibid's suggestions and added garbanzo beans instead of falafel, chopped cucumber, cubed rotisserie chicken, and chopped green onions. Absolutely delicious and healthy."

Gayle76 User ID: 4588403 177621
Reviewed Jun. 7, 2014

"I first saw this recipe in the June/July 2014 issue of Taste of Home magazine and thought the presentation was fabulous so I made it for a family gathering and it was a huge hit. I followed the recipe except substituted soy bacon for my vegetarian son and it was scrumptious! I will definitely make it again; it's a real show stopper!"

pdarwin User ID: 7144531 123356
Reviewed May. 29, 2014

"What a refreshing and delicious salad. I prepared for my husband and daughter and they loved!! I have never seen them so excited about a salad. I wanted to make it an entrée so I added cubed turkey to it as well. I did not use the falafel mix, but substituted garbanzo beans. I also added chopped green onions, and cucumbers. I put on a pretty rectangular tray and did each ingredient in a row on top of the spinach and romaine. It really made a pretty presentation. The dressing was delicious. It is light and refreshing. I used cilantro instead of parsley in the dressing.

Field Editor since 2013"

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