Servings
Font
Back
Loaded Greek Salad
4.7 from 75 votes

Loaded Greek Salad

The Loaded Greek Salad combines cucumber, Roma tomatoes, red onion, kalamata olives, artichoke hearts, garbanzo beans, feta cheese, and avocado with a tangy Greek vinaigrette. The dressing features olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, pepper, and optional sugar to balance acidity. This salad offers fresh, tender vegetables and creamy avocado, with briny olives and feta to create a varied texture and bright Mediterranean flavors.

Prep Time
15 mins
Total Time
15 mins
Servings: 8
Calories: 279 kcal
Course: Side Dish, Salad
Cuisine: Greek

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:
    Cup of Yum
  1. Add all ingredients to a large bowl; set aside.
For the Greek Dressing:
  1. 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.
  2. When you're happy, pour the dressing over the salad and toss well to coat evenly.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 279

% 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.