Name: Loaded Greek Salad with Tangy Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 3 large bowls
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, bell peppers, roasted red peppers, dairy-free feta, fresh herbs; 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

Healthy Vegan Greek Salad loaded with bold flavors and an easy homemade tangy vinaigrette dressing. (Plus a garbanzo bean protein boost!)

Loaded Greek Salad in a bowl with jar of dressing

I’ve always adored the boldness of Greek flavors. This restaurant-style salad is no exception. It’s 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.

Vegan Greek Salad with dressing poured over top

Plus 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. So many delicious, flavorful components… plus a garbanzo bean boost! Hope you enjoy as much as we do.

If you’re looking for more delicious salad inspiration:
Southwestern Chopped Salad with Cilantro-Lime Dressing
Fresh Thai Quinoa Salad with Peanut Sauce
Butternut Squash & Kale Salad with Maple Balsamic Dressing
Vegan Italian Chopped Salad with Zesty Vinaigrette

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5 from 3 votes

Loaded Greek Salad with Tangy Vinaigrette

Healthy Vegan Greek Salad loaded with bold flavors and an easy homemade tangy vinaigrette dressing!

Author: Kaitlin – The Garden Grazer

Prep Time:20 minutes

Total Time:20 minutes

Category: Salad

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:3 large bowls

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, 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

Instructions

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. (Or add your own favorite dressing!)

Notes

Recipe yields 3-4 large salads or about 6-8 as a side.

Nutrition Per Serving (estimate)

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Vegan Greek Salad? Feel free to also check out the full “Vegan Salad” recipe archives on the site for more tasty plant based inspiration!

And come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your beautiful recreations.