Name: Loaded Greek Salad with Tangy Vinaigrette
Prep time: 20 min
Total time: 20 min
Ingredients: 1 large head romaine (or 2 small); 1 cucumber; 1 1/2 cups grape/cherry tomatoes; 1/2 small red onion; 15 oz. can garbanzo beans; 1 cup cooked beets (I use organic Love Beets brand); 1 cup artichoke hearts (I use jarred); 2/3 cup kalamata olives; Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan 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-inspired 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 adore the boldness of Greek-style 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-inspired 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.

For more salad inspiration, check out:

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5 from 3 votes

Loaded Greek Salad with Tangy Vinaigrette

Fresh Greek-style salad loaded with bold flavors and a simple oil-free tangy dressing!

AuthorKaitlin – The Garden Grazer

Prep Time20 mins

Total Time20 mins

CategorySalad

CuisineGluten-Free, Greek-Inspired, Oil-Free, Vegan

Servings3 large bowls

Ingredients

US Customary – Metric

1 large head romaine (or 2 small)
1 cucumber
1 1/2 cups grape/cherry tomatoes
1/2 small red onion
15 oz. can garbanzo beans
1 cup cooked beets (I use organic Love Beets brand)
1 cup artichoke hearts (I use jarred)
2/3 cup kalamata olives
Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs

For the 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 (peeled if desired), beets, and onion. Halve/quarter artichoke hearts (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 simply add your own favorite dressing.)

Notes

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

Nutrition Per Serving (Estimate)

Calories: 304 kcalCarbohydrates: 52 gProtein: 12 gFat: 8 gSaturated Fat: 1 gPotassium: 1028 mgFiber: 16 gSugar: 16 gVitamin A: 1743 IUVitamin C: 31 mgCalcium: 162 mgIron: 4 mg

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