GREEN GREEK SALAD

Take a mini trip to the Mediterranean with this simple Green Greek Salad: care to join me? Fresh flavourful veggies, protein-packed chickpeas, and a homemade vinaigrette that all comes together in a pinch!

 

I feel like you can never have too many salad recipes in your back pocket! This salad is great for a lunch or dinner; you could easily top it with a filet of salmon or grilled chicken. In fact, you probably have all the ingredients you need in your pantry and fridge right now for this recipe! And, if you don’t, they are easy enough to find at the store.

What Is in a Traditional Greek Salad

A traditional Greek salad includes tomatoes, sliced cucumbers, green peppers, red onions, Kalamata olives or green olives and feta cheese! This version has all these traditional elements … and some extras for good measure! I love adding chickpeas for protein, fibre and the crunchy texture. You can make this Greek salad vegan by using vegan feta or removing the cheese all together.

Homemade Greek Recipes

If you want to make this a whole meal, why not complete it with other Greek dishes? Try your hand at some homemade Pita Bread, paired with some delicious Tzatziki. and crispy Spanakopita.

Easy Salad Recipes

I love healthy salad recipes, and if you do too you’re in luck! There are lots of great recipes on here on the blog like:  Healthier Broccoli Salad, Cowgirl Salad, and Baby Arugula Quinoa Salad.

Green Greek Salad

Take a mini trip to the Mediterranean with this simple Green Greek Salad. Wholesome ingredients, protein packed chickpeas, and a homemade vinaigrette that all comes together in a pinch! You can flex this recipe and add grilled chicken or leftover rotisserie chicken if you want. Look in the Fraiche Food Full Hearts cookbook for our vegan feta recipe – so good!

 Course Salad
 Cuisine Greek
 Prep Time 10 minutes
 Servings 6 servings
 Author Fraîche

Ingredients

For the Salad

  • 4 cups romaine lettuce, torn
  • 2 cups tomatoes, roughly chopped
  • 2 sweet bell peppers, diced
  • 4 mini cucumbers, sliced
  • 1 540 mL can chickpeas, drained and rinsed
  • 1/4 cup diced red onion
  • 1/3 cup feta cheese, crumbled (optional)

For the Vinaigrette

    • 2 teaspoons dried oregano
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon sugar (optional)
    • salt & pepper to taste

Instructions

    1. Whisk together all vinaigrette ingredients in a small jar or bowl and set aside.

  1. In a large bowl, toss together all of the salad ingredients, along with the dressing, and serve!