Loaded Greek Salad
User Reviews
4.7
Loaded Greek Salad
Description
Fresh and hearty vegetables including diced cucumber and tomatoes, sliced red onion, and olives form the base of this Loaded Greek Salad. Artichoke hearts and garbanzo beans add a mild richness and protein, while crumbled feta cheese introduces saltiness and creaminess. Cubed avocado contributes another creamy element and a buttery flavor contrast.
The dressing is a classic Greek-style vinaigrette made by whisking olive oil with red wine or balsamic vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. A small amount of sugar can be added to balance the acidity if desired. This dressing evenly coats the salad ingredients, tying the flavors together with a bright, herbaceous note. A final drizzle of olive oil enhances the mouthfeel.
It is best to serve the salad promptly after dressing it to maintain the crispness of the vegetables and freshness of avocado. The salad can be stored covered in the refrigerator for up to three days, though the vegetables may release juices and avocado will brown over time.
Ingredients
Salad
- 1 red onion sliced into thin strips, small
- 1 English cucumber diced small, medium
- 2 Roma tomato diced small (another type of tomato may be substituted, medium
- ⅔ cup kalamata olive pitted, black
- 12 ounces artichoke hearts I used Trader Joe’s frozen that I allowed to thaw
- garbanzo beans drained and rinsed, one 15-ounce can
- 4 ounces feta cheese
- 1 avocado cubed, Hass, medium
Greek Dressing/Vinaigrette
- ⅓ cup olive oil plus more for final drizzling if desired
- 2 to 3 tablespoon red wine balsamic is stronger and will give more bite, or balsamic vinegar
- 2 to 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- 2 to 3 teaspoons granulated sugar optional
Instructions
For the Salad:
- Add all ingredients to a large bowl; set aside.
For the Greek Dressing:
- Add all ingredients except sugar to a small bowl and whisk vigorously to combine. Taste, and optionally add the sugar. I personally couldn't go without it because I use the higher end of the spectrum of both vinegar and lemon juice. As desired, add more oil, vinegar, salt/pepper, etc. as desired. Tweak the ingredients to make it your own and suit you.
- When you're happy, pour the dressing over the salad and toss well to coat evenly.
- If desired, add a final drizzle of olive oil over the salad, and serve immediately.
Notes
- For best texture and flavor, consume the salad soon after dressing, but it will keep airtight in the fridge up to 3 days.
- Expect the salad to become more watery and the avocado to oxidize if stored longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 279kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 13mg | 4% |
| Sodium | 699mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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