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Mediterranean Cobb Salad

I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like 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


  • 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 bacon strips, cooked and crumbled
  • 1/2 cup pitted Greek olives, finely chopped


  • Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
  • 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.
Nutrition Facts
1 cup: 258 calories, 18g fat (5g saturated fat), 83mg cholesterol, 687mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 13g protein.

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Click stars to rate
Average Rating:
    Jun 10, 2020

    I love the abundance of fresh ingredients and how tasty it is. It is enough for a family!

  • aboulouis
    Jul 5, 2015

    Gd salad

  • heidala
    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
    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
    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
    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