Ingredients
Method
- In a large serving bowl, combine the salad ingredients including mixed greens, chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese.
- In a small mixing bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.
- Pour Greek salad dressing over the salad and toss to combine. Add more salt and black pepper to taste.
Nutrition
Notes
Chickpea Prep: I always rinse and drain my canned chickpeas thoroughly, then pat them dry with a paper towel.
This stops the salad from getting watery and helps the dressing cling better.
Dressing Balance: Taste your lemon before juicing it.
If it's not very juicy, I use the whole lemon instead of half.
The bright acidity is what makes this salad sing.
Onion Soak: If red onion's sharp bite is too much for you, soak the sliced onion in cold water for five minutes while you prep everything else.
Drain well before adding.
It mellows the flavor beautifully.
Make Ahead: I often prep the vegetables and dressing separately up to a day ahead.
Just keep the greens, feta, and dressing in the fridge and toss everything together right before serving.
The salad stays crisp and fresh.
Storage: Leftovers keep in the fridge for about a day, but the greens will wilt.
I recommend storing the undressed salad and dressing separately if you plan to have leftovers.
Feta Handling: Crumble your feta with your fingers instead of a knife.
You get more irregular, creamy bits that distribute evenly through the salad.
It makes a real difference in every bite.
Serving Suggestion: This salad is wonderful on its own, but I love piling it onto warm pita bread or serving it alongside grilled chicken or fish for a heartier meal.
It also makes a fantastic lunch the next day if you keep the dressing separate.
