Go Back
–+ servings

Summer Greek Salad

Print Recipe
A light and flavorful summer Greek salad, that's perfect for bringing to a pool party or BBQ!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 300
Author Kim

Ingredients

For the salad:

  • 3 tomatoes chopped
  • 2 zucchini diced
  • 1 small red onion diced
  • 1/3 cup crumbled feta cheese
  • 1 can garbanzo beans (chickpeas), drained and rinsed 15 oz

For the Vinaigrette:

  • 3 tablespoons pomegranate vinegar I get this from Trader Joe's. Red wine vinegar will work.
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried basil or oregano
  • 1/2 teaspoon salt + more to taste

Instructions

  • Combine all salad ingredients in a medium serving bowl.
  • Whisk all vinaigrette ingredients in a small bowl.
  • Pour vinaigrette over vegetable/bean mixture and toss to combine. Enjoy at room temperature or chilled. Store, covered, in the fridge for several days. Also, great served with chips or crackers or as a salad topper.

Notes

This type of salad benefits from extra chill time. Make it ahead of when you need it so the flavors meld.

Nutrition

Calories: 300kcal | Carbohydrates: 25g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 763mg | Potassium: 703mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1038IU | Vitamin C: 32mg | Calcium: 145mg | Iron: 3mg