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
- 1/2 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
- 1/2 cup feta cheese crumbled
- fresh mint leaves optional
Dressing
- 1/3 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
- 3/4 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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