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Greek Salad with Feta

Yield
4 servings
Active Time
10 minutes
Total Time
10 minutes
A new take on the Greek classic. This Greek salad is studded with fresh vegetables, drizzled with a bold Greek vinaigrette, and made hearty with garbanzo beans and crumbles of feta cheese. Serve as a side with grilled meats or as a main dish for two.

Ingredients

  • 8 cups chopped romaine or greens of choice
  • ½ cucumber, quartered and sliced
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ⅓ cup kalamata olives, halved
  • 1 cup garbanzo beans
  • ½ cup Greek vinaigrette
  • 3-4oz Athenos Crumbled Traditional Feta Cheese
  • Cracked black pepper

Method

  1. On a larger serving platter, add romaine lettuce in a thin layer. 
  2. Top evenly with cucumbers, cherry tomatoes, red onion slices, kalamata olives, and garbanzo beans, and drizzle evenly with greek vinaigrette. 
  3. Top with feta cheese crumbles and a few turns of fresh cracked black pepper before serving.
  4. Optional, serve with extra dressing on the side. 
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