This loaded Greek salad is one of my favourite recipes to whip up because it’s just so simple.
I often have all of these ingredients in the fridge, so it’s easy to make and it’s so beautiful that it’s great for entertaining.
I’ve used parsley but feel free add any fresh herbs that tickle your fancy. Basil, oregano, dill and mint would be wonderful too.
Chickpeas are one of my favourite ingredients. If you’re looking after your heart health, need more fibre or have diabetes, then this is a really great salad because the chickpeas provide a wonderful source of slow-burning energy. It’s also naturally gluten-free if that’s what you’re looking for.
I think it looks really beautiful when you keep the ingredients separate if you’re entertaining. Just before serving, you can break up the feta and toss with balsamic vinegar and extra virgin olive oil.
My loaded Greek salad is a great salad for meal prep as it will last in the fridge for several days. If you drain the tomatoes (just put them in a colander for a few minutes), it’ll last even longer.
If I’m making it in Autumn I also add pomegranate seeds. Alternatively, you can add kalamata olives. Both combinations are so wonderfully yum. I also think adding some toasted seeds like pepitas or sunflower seeds would be a great addition to boost the nutrition of this dish.
Have fun with this recipe and make it your own this summer.
Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins
This recipe serves 8 people as a side.
1 continental cucumber, chopped
2 punnets cherry tomatoes, quartered
200g Greek feta
½ cup parsley, chopped
½ red onion, thinly sliced
1 cup of cooked chickpeas, drained well
1 tbsp balsamic vinegar or balsamic glaze
1 tbsp olive oil
1 pinch salt
1 pinch black pepper
1. Add all ingredients in a large serving bowl. Keep feta in a wedge.
2. To serve season with salt & pepper, break up the feta and toss ingredients with balsamic vinegar (and/or balsamic glaze) and extra virgin olive oil.
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