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The perfect Loaded Greek Salad has arrived, and I couldn’t wait to release it! This salad is packed to the brim with all the veggies: cucumber, red onion, tomatoes, kalamata olives, artichoke hearts, garbanzo beans, and avocado. And look ma, no lettuce! I mean, you can add in some chopped lettuce if you’d like, but this salad is loaded with so much goodness, you honestly don’t even need it. The salad is then tossed in a delicious homemade Greek dressing, and topped with crumbled feta. Because what would a Greek salad be without some good feta?
This dish is the perfect lunch or dinner, and it comes together in under 10 minutes flat!
And if salads that come together quickly is the name of your game, then I’ve GOT YOU with the best 10 minute salad recipes! I recommend trying out my Armenian Cucumber & Tomato Salad or my Shredded Carrot Salad. Both are absolutely delicious, if I do say so myself. 😉
What you need to make this salad
As you can see from the list of ingredients, you can pretty much add any veggies that you like, and substitute things out that you don’t, or can’t find. I love the flavors of the ingredients that I chose because the flavors compliment one another so well, so if you can find everything listed here, do it!
For the salad –
- Cucumber: I recommend using an English cucumber, for the most flavor, and you don’t need to peel it first.
- Red onion: Red onion gives a fantastic flavor, so don’t skip it. Be sure to dice the pieces very fine.
- Tomatoes: I recommend using plum or Roma tomatoes. Be sure to pick firm tomatoes, so that they are easy to dice into small pieces and won’t be too liquidy!
- Kalamata olives: Kalamata olives give the best flavor! Be sure to remove the pits before adding them to the salad.
- Artichoke hearts: You can find these in a can or a glass jar, it’s up to you. I like the ones that are packed in water, because I want the salad dressing to shine through, but if all you can find are artichokes in the oil, that is ok too!
- Garbanzo beans: Be sure to drain them from the can and give them a good rinse.
- Avocado: I love a good avocado, both for a subtle flavor burst, and also to get in those healthy fats.
- Feta cheese: Don’t forget the feta!
- Mint: Mint is optional, but I do love topping this salad with a few sprigs of mint. It gives the salad such a fresh taste!
For the dressing –
Simple, simple ingredients, folks!
- Olive oil
- Red wine vinegar
- Lemon juice
- Fresh garlic
- Dijon mustard
- Dried oregano
- Salt & Pepper
Making this salad couldn’t be easier!
All you have to do is toss the salad ingredients in a large bowl, excluding the feta cheese.
Next, prepare the salad dressing, and pour it on top of the salad, and give everything a toss to coat well.
Taste the salad and adjust any seasonings as needed.
Once you are ready to serve the salad, crumble the feta cheese on top, and enjoy!
Pro tip – refrigerate the salad before eating it!
If you have the patience, refrigerate the salad for about 30 minutes before diving in! Now I know what you are thinking: hell no, I am not waiting, I am eating this salad immediately. Same, same, same. But on days when I am not starving and have a few extra minutes on hand, refrigerating it really infuses all the flavors into the veggies!
If you make this recipe, please be sure to leave a comment below! And, since Instagram is my home away from home, tag me in your creations so I can see and repost on my IG stories! Enjoy! xx
This Greek Salad is a winner. It's super filling and nutritious, thanks to all of the different veggies and chickpeas. The dressing is a traditional tangy Greek vinaigrette that pairs so well with this salad. It's then topped with crumbled feta for a little salty punch.
Ingredients
Salad
- 1 English cucumber diced small
- 1 small red onion very finely sliced
- 2 small plum or Roma tomatoes firm, so they are easy to dice into small pieces
- ½ cup kalamata olives pits removed
- 1 cup artichoke hearts you might find these frozen or in a glass jar, halved
- 1 can garbanzo beans drained and rinsed
- 1 large avocado diced
- ½ cup feta cheese crumbled
- fresh mint leaves optional
Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic mashed
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
Instructions
- First, prepare the salad.
- Add all of the ingredients to a large bowl, except for the feta cheese.
- Next, make the dressing.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper.
- Drizzle the dressing over the salad and toss to coat well.
- Taste and adjust the seasonings as desired.
- Top with the crumbled feta cheese.
- Add some fresh mint leaves on top and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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