Healthy Greek Salad loaded with bold flavors and an easy homemade tangy vinaigrette dressing! Vegan, gluten-free, oil-free.
Oh how I LOVE the boldness of Greek flavors! This restaurant-style salad is loaded with all the goodies and then topped with a zesty, tangy, oil-free Greek vinaigrette (that only takes a couple minutes to whip up). Plus the deconstructed style makes for a gorgeous presentation… it’s like creating your own beautiful salad art! Fun, festive, and a great choice for dinner parties & entertaining too. But of course you could easily go the “chopped salad” route and dice everything up a bit more – I’ve done this as well and really enjoy the leftovers after it’s had a chance to “marinate” in the dressing for a while. Yum! So many delicious, flavorful components in this one… plus a garbanzo bean boost! Hope you enjoy as much as we do.
Ingredients
Directions
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Vegan, gluten-free
Serves about 3-4 (more as a side)
Ingredients
1 large head romaine (or 2 small)
1 hothouse cucumber
1 1/2 cups grape tomatoes
1/2 small red onion
15 oz. can garbanzo beans
1 cup cooked beets (I use organic Love Beets brand)
1 cup artichokes
2/3 cup kalamata olives
Other additions: clover/alfalfa sprouts (love!), bell peppers, roasted red peppers, dairy-free feta, fresh herbs
{For the oil-free tangy Greek vinaigrette }
1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
2 Tbsp. water (or broth)
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt
1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
2 Tbsp. water (or broth)
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt
Directions
Make the dressing: mince garlic and add all ingredients to a small bowl. Whisk to combine.
Roughly chop romaine. Slice cucumber, beets, onion. Halve/quarter artichokes (and olives and tomatoes if desired).
Distribute romaine on desired number of serving plates. Add toppings (have fun with presentation!)
Stir dressing and spoon over the top – it’s strong so start small 🙂
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