I mean, who doesn’t love a Loaded Greek Salad?

The answer to that is EVERYONE, except my bestie Matt who photographs all the food for this site and I’m fairly certain if I give him one more salad he might stop being my friend. But I can’t help it. I LOVE A LOADED SALAD.

First, eating out of a bowl makes me weirdly happy. Second, loaded salads are what my dreams are made of. I can pass when it comes to one of those little measly side salads, no thanks. But give me something with tons of veggies, a bit of cheese, and a tangy dressing that is so good you’ll want to mop up the bottom of the bowl with a piece of bread… now THAT is what I’m talking about! So without further ado… meet your new best friend, the Loaded Greek Salad!

Loaded Greek Salad

Print Recipe Pin Recipe Review Recipe

Course Salad, Dinner, Lunch

Cuisine Mediterranean, Greek

Servings + servings

Ingredients

For the Salad

2 cups Red Leaf Lettuce
2 cups Green Leaf Lettuce
1 cup cherry tomatoes halved
1/3 cup breakfast radishes
1/3 cup feta cut into small cubes
2 Persian cucumbers sliced
1/4 red onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
fresh mint
fresh dill

For the Greek Vinaigrette

2 tablespoon red wine vinegar
6 tablespoons olive oil
1 teaspoon dried oregano
kosher salt and freshly cracked black pepper to taste

Instructions

Arrange all the salad ingredients in a large bowl.
Whisk together the ingredients for the dressing and drizzle on top when ready to serve.
Toss and serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

8 Comments

Im with ya, lots of veggies and a bit of cheese make me a happy girl!

I LOVE me a loaded greek ‘slad. My old work made a homemade creamy beet dressing that was to die for, I may have to recreate it to slather on top of this beauty!