Detroit Greek Salad
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Toss together a crisp, colorful salad bursting with bright flavors and hearty goodness.
Ingredients:
Image credit: Taste of Home
Ingredients:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 8 cups chopped iceberg lettuce
- 1 cup sliced English cucumber
- 1 cup grape tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 can (15-1/2 ounces) no-salt-added garbanzo beans, rinsed and drained
- 1 cup whole pitted Kalamata olives
- 1 cup crumbled feta cheese
- 1/2 cup pickled sliced beets
- 8 whole pepperoncini
- First, make the dressing by whisking together the olive oil, vinegar, salt, oregano, and pepper in a small bowl until well combined. Set this aside for the flavors to meld.
- In a large salad bowl, combine the chopped lettuce, cucumber, tomatoes, and onion. Add the chickpeas and olives, and give everything a gentle toss to mix.
- Just before serving, drizzle the reserved dressing over the salad and toss thoroughly to coat all the ingredients evenly.
- Finish the salad by topping it with the crumbled feta cheese, sliced beets, and pepperoncini. For the best texture and flavor, serve immediately.
