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+ servings

Loaded Greek Salad

5 from 1 vote
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.

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

  • 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!
Calories: 389kcal | Carbohydrates: 21g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 17mg | Sodium: 2036mg | Potassium: 599mg | Fiber: 8g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 21mg | Calcium: 159mg | Iron: 2mg

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