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!

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.

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.

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

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5 from 1 vote

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!