Greek Salad

The garbanzos and feta in this salad make it hearty enough to serve as lunch or a light entrée, or it can be a delicious side dish, too. Pack it in a jar for a portable version that stays fresh all day.



  • 1 ½ TBSP fresh lemon juice
  • 1 TBSP red wine vinegar
  • 5 TBSP olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 head romaine lettuce, washed and torn into bite sized pieces
  • 3 large plum tomatoes, diced; or 1 pint cherry tomatoes, halved
  • 1 cucumber, coarsely chopped
  • 1 small red onion, thinly sliced and soaked in ice water for 10 minutes, then drained and patted dry
  • 1 green pepper, seeded and cut into thin rings or strips
  • 1 red pepper, seeded and cut into thin rings or strips
  • ¾ cup kalamata olives, drained
  • ½ cup garbanzo beans
  • ¾ cup crumbled feta cheese


  1. To make dressing, combine lemon juice and vinegar in a snall bowl. Slowly whisk in olive oil until blended. Add garlic and oregano and stir until combined. Set dressing aside
  2. Combine all salad ingredients except feta in a large bowl. Toss with dressing. Top with feta cheese and serve.
  3. For a portable version of this salad, layer ingredients in a jar starting with garbanzo beans and dressing, then topping with lettuce, peppers, tomatoes, cucumbers, olives and feta. Seal jar lid tightly and shake before eating.
Salads and Sides Gluten-Free

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