An amped up version of a classic Greek salad with avocado, artichokes, garbanzo beans, and more!! The tangy Greek salad dressing is ready in seconds and is a major flavor booster! Naturally gluten-free and vegetarian!!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Greek
Keyword: best greek salad recipe, greek salad, greek salad dressing recipe, greek salad ingredients, greek salad recipe, what to serve with greek salad, what's in a greek salad
Servings: 8
Calories: 279kcal
Author: Averie Sunshine
Ingredients
Salad
1small red onionsliced into thin strips
1medium English cucumberdiced small
2medium Roma tomatoesdiced small (another type of tomato may be substituted)
⅔cupblack kalamata olivespitted
12ouncesartichoke heartsI used Trader Joe’s frozen that I allowed to thaw
one 15-ounce can garbanzo beansdrained and rinsed
4ouncesfeta cheese
1medium Hass avocadocubed
Greek Dressing/Vinaigrette
⅓cupolive oilplus more for final drizzling if desired
2 to 3tablespoonred wine or balsamic vinegarbalsamic is stronger and will give more bite
2 to 3tablespoonslemon juice
1tablespoonDijon mustard
1teaspoondried oregano
1teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
2 to 3teaspoonsgranulated sugaroptional
Instructions
For the Salad:
Add all ingredients to a large bowl; set aside.
For the Greek Dressing:
Add all ingredients except sugar to a small bowl and whisk vigorously to combine. Taste, and optionally add the sugar. I personally couldn't go without it because I use the higher end of the spectrum of both vinegar and lemon juice. As desired, add more oil, vinegar, salt/pepper, etc. as desired. Tweak the ingredients to make it your own and suit you.
When you're happy, pour the dressing over the salad and toss well to coat evenly.
If desired, add a final drizzle of olive oil over the salad, and serve immediately.
Notes
After being dressed, I suggest consuming salad as soon as possible, but it will keep airtight for up to 3 days in the fridge noting that it will become more watery as the vegetables release their juices and the avocado oxidizes.