Loaded with fresh vegetables, chickpeas, olives, artichoke hearts, feta cheese, and smoked turkey breast, this Traditional Greek Salad is a complete and satisfying meal. The Greek Vinaigrette puts the final touches on an already delicious salad, and you’ll be making it again and again!
Have you ever bought the salad bowls that are shorter on one side? The ones that you see in the store and think, “Oh, those would be perfect for my blog?!” You know. If you are a fellow blogger, that is.
Well, I was at World Market the other day and saw these perfect lopsided bowls in WHITE and knew I had to have them. Because I wanted to make PRETTY Greek Salads so ya’ll would want to make them.
And the story goes like this.
- I buy the bowls at World Market.
- I make the salads.
- I photograph them for 30 minutes or so.
- I wrap them up tightly for dinner that night.
- Mike and I sit down to eat together. (Zach was working.)
- Mike starts eating and a bunch of salad falls out of his bowl.
- He complains about the bowl and I laugh. It was funny! 🙂
- I eat my salad and amazingly, none of my salad falls out of my bowl.
- I determine that either the bowls are faulty (but PRETTY) or men just have balance problems.
And yes, I still have the bowls and am still using them for pretty pictures. I’ll eat out of them – but will make sure my boys have regular bowls.
Boys are crazy.
All the Greek flavors give these salads an amazing flavor.
- fresh salad greens
- English cucumbers
- cherry tomatoes
- red onion
- kalamata olives
- garbanzo beans
- artichoke hearts
- feta cheese
The Greek Vinaigrette is simple.
- apple cider vinegar
- olive oil
- dijon mustard
- fresh lemon juice
- garlic powder
- fresh parsley
- a pinch of sugar
This recipe is for two LARGE main dish salads. You could also make four smaller ones if you prefer. The dressing is a larger recipe and can be used for a repeat of this meal or for another type of salad.
One thing I’ve learned from all of this food blogging, is to buy fresh parsley, cilantro, basil, and lemons almost weekly. I’ve been using these ingredients in so many of my recipes. Fresh ingredients always make everything taste better.
Make this salad next: Arugula Caprese Salad
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- 8 cups fresh lettuce greens - I used the spinach/spring mix combo
- 1/2 cup English cucumber - sliced
- 1/2 cup cherry tomatoes - sliced in half
- 1/4 cup red onion - sliced thin
- 1/4 cup kalamata olives
- 1/2 cup garbanzo beans - rinsed and drained
- 1/2 cup marinated artichoke hearts - drained
- 1/2 cup feta cheese
- 6 oz. Jennie-O Smoked Turkey - Sun-Dried Tomato
- pita chips - optional
- 3 Tablespoons apple cider vinegar
- 6 Tablespoons olive oil
- 1 Tablespoon honey dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley - finely diced
- 1/2 large lemon - juiced - freshly squeezed
- salt and pepper - to taste
Arrange all salad ingredients in two large salad bowls. These are main dish salads, so you could also arrange in four smaller bowls for side dish salads.
For the vinaigrette, combine all ingredients in salad shaker. Make sure you use fresh lemon and fresh parsley
Pour salad dressing over salad right before serving.