Ultimate Greek Chopped Salad

I can't even tell you how many times I've made this salad. So. Crazy. Good. I keep going back to it because it's crisp, refreshing, and flavorful (with an added protein boost from the beans!) And I love how fast it comes together. The red wine vinegar-oregano dressing is made in under a minute, then you just chop up the veggies, toss it all together, and do a face plant right in the center of the bowl. Errr... I mean eat it gracefully with a spoon 😉 It also makes an amazing make-ahead dish for potlucks or get-togethers since the flavors get better with time!

PS - come join The Garden Grazer on Instagram 🍓 and share a photo if you make this! I love seeing what you guys cook up.

Vegan, gluten-free, oil-free option

Ingredients
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1/2 small red onion
15 oz. can garbanzo beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini, fresh herbs

{For the dressing}
3 Tbsp. red wine vinegar
2 Tbsp. olive oil (omit or replace with water for oil-free)
2 tsp. dried oregano
1/4 tsp. salt

Directions
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

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Also check out this list of 12 must-try fresh, colorful salads!