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+ servings

Loaded Greek Salad

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Nicole Modic
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
SERVES 4 people
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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.



  • 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


  • 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


  • 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!

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