June 8, 2012

Ultimate Greek Salad

I'm so excited to share this recipe! It's hands down one of our favorite summertime dishes, if not our favorite. I even went as far as dubbing it "ultimate" so you would know just how serious I am about it's utter deliciousness 😉 It's so simple to make and best enjoyed in the summer when veggies are at their peak. Fresh, ripe tomatoes are especially important for maximum flavor. Hope you love it too!

Note: see the updated recipe for Ultimate Greek Chopped Salad here!

Gluten-free, vegan (omit feta)

4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion (or 1/2 large onion)
1 hothouse cucumber
15 oz. can garbanzo beans
1/2 cup feta, more to taste

{For the dressing}
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano

Prepare the dressing: in a small bowl, combine vinegar, oregano, salt/pepper. Slowly add olive oil, whisking to combine. Set aside.
Rinse and drain beans. Dice tomatoes, bell pepper, onion, cucumber. Remove excess liquid from tomatoes.
Put vegetables and beans in a large bowl.
Toss dressing with salad. Add feta, lightly toss.
Best if refrigerated for an hour or two before serving (that is.... if you can wait that long. We never can.)

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  1. I love the addition of garbanzo beans to a classic greek salad! Great recipe!

  2. A very fresh looking and delicious salad. A nice crusty baguette and lunch is sorted. Yum!

  3. Loving the beans in the salad. Looks delish!

  4. These pictures are gorgeous! You should totally check out foodbuzz's featured publisher program :)

    1. Thanks Anne! I've heard of that - I'll definitely have to look into it!

  5. Fantastic recipe. Cucumber, tomatoes and onions are good for health. You can put garlic and ginger to make it more yummy and spicy.

    1. Hi there! Love your thoughts on additions - I'll have to try garlic next time! YUM :)

  6. Great recipe. I ended up substituting edamame for the garbanzo beans and adding corn from the cob and asparagus. Thanks for sharing :)

    1. Hey Melissa! I just made this again yesterday too! Thanks so much for your comment, I never thought to add edamame!! What a great idea. Asparagus and corn sound awesome as well. Glad you enjoyed it!

  7. I add pepperoncini and black olives, make a whole bunch for the week, then I eat it either as a salad or on sandwiches with bibb/butter lettuce and/or fresh basil. Delicious!!!

    1. Wonderful! So glad you're enjoying it throughout the week - it's such a great fridge meal! I love your idea of putting it on sandwiches :) And yes to fresh basil!! Have a beautiful week!