Greek Salad Feta Chickpeas Vegetables (Printer-Friendly Version)
Crisp veggies, creamy feta, and tangy dressing combine for a refreshing Mediterranean-inspired salad.
# What You'll Need:
→ Vegetables
01 -
1 English cucumber, sliced into rounds
02 -
1 pint red cherry tomatoes, halved
03 -
1 medium red onion, thinly sliced
04 -
1 green bell pepper, seeded and sliced
05 -
1/2 cup kalamata olives, pitted
→ Legumes and Cheese
06 -
1 cup canned chickpeas, rinsed and drained
07 -
4 ounces feta cheese, cut into cubes
→ Homemade Dressing
08 -
1/4 cup extra-virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried oregano
11 -
1 clove garlic, minced
12 -
1/2 teaspoon sea salt
13 -
1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Combine olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper in a small jar. Secure the lid and shake vigorously until well combined. Refrigerate to allow flavors to meld.
02 -
Slice cucumber, halve cherry tomatoes, thinly slice red onion, and slice green bell pepper. Add all vegetables to a large salad bowl.
03 -
Rinse and drain chickpeas, then add chickpeas and kalamata olives to the vegetables. Toss gently to distribute evenly.
04 -
Pour the prepared dressing over the salad. Toss until all ingredients are coated. Top with feta cheese cubes and serve immediately.
# Additional Tips:
01 -
English cucumbers are preferred as they have thin skin and fewer seeds, but regular cucumbers can be used if needed.
02 -
To retain maximum freshness and crunch, slice the cucumber just before serving and toss the salad only when ready to eat.
03 -
Traditional Greek salad does not include lettuce, but it can be added for extra volume.
04 -
For variety, capers, artichoke hearts, roasted red peppers, avocado, or sun-dried tomatoes make excellent additions.