This super easy greek salad recipe is minimal but still absolutely delightful. It’s truly perfect for spring and summer. However, if you’re looking for something fresh and zesty in the dead of winter, this is an easy option to turn to. My twist on this easy greek salad is vegetarian, vegan and requires very little prep time which is essential to me. You may not even realize it, but odds are pretty good that you already have everything you need to make this simple, colorful, refreshing and delightful salad today!
I do omit some traditional ingredients that I know a lot people shy away from anyway. Feel free to add in or remove whatever you like! I’ve also placed the traditional ingredients on a bed of leafy greens. I personally love a lighter, less intense, and larger salad to fill me up. I’m no culinary professional, but in my opinion there are essentially no rules when it comes to making salads! It’s your kitchen- I say, do what you want!
EASY GREEK SALAD
- 1 Cutting Board
- 1 Knife
- 1 Can Opener
- 3 Cups Baby Spinach Chopped
- 1 Mini Cucumber
- 1/3 Cup Tomatoes (any kind)
- 1/2 Cup Canned Garbanzo Beans
- 2 Tbsp Feta Cheese Crumbles
- 2 Tbsp Green Onion (optional)
- 2 Tbsp Olive Oil Vinaigrette
Olive Oil Vinaigrette
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Lemon Juice
- 1/2 tsp Dried Oregano
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
- Whisk together the Vinaigrette or you can use your own preferred dressing. Chop up Spinach. Dice cucumber, tomatoes and green onion. Drain canned garbanzo beans and rinse with water. Plate everything in the order listed and serve immediately. You can add the traditional Green Bell Peppers, Olives and Red Onion if desired.
When it comes to the tomatoes, I prefer cherry or grape tomatoes over the larger roma tomatoes. Depending on the the season, larger tomatoes can be kinda gritty and tasteless. Smaller tomatoes seem to be the most consistent in flavor and texture for me all year round.
The spinach in the recipe can be totally left out if you hate it or want a heartier, traditional greek salad. Alternatively, if you’re like me and want a full plate, you can try chopped romaine, kale or even arugula would probably be really amazing in this recipe.
Garbanzo beans, or any beans for that matter aren’t usually apart of this dish. I add them because I love that extra plant protein and they add a nice texture that I adore in salads. I use canned garbanzo beans but you could absolutely cook your own if you have the time to spare.
When it comes to the vinaigrette, I love a good homemade dressing. Store bought ones usually, if not always, have a bunch of crazy preservative and additives that are completely unnecessary. Not to mention the home made ones really do just taste better and are far better for you. I do realize this takes some extra prep time, so if you’re really in a pinch I’d recommend a simple olive oil vinaigrette or even Italian dressing would be really good on this.
If you like quick and easy recipes, you might love this Easy Veggie Spinach Salad too!
Until Next time…