Mound of Greek salad on white surface

A Taste of the Mediterranean

A classic salad made simple. While it may seem like the item called “Greek salad,” hero of diner menus from coast to coast, must be an American invention, the combination of onion, tomato, cucumber, pepper and olives actually has been enjoyed on tables in Greece for decades, where it is called a “country salad.” In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste. The dressing, a light and tart lemon vinaigrette laced with honey and oregano, is true to its Grecian roots.

Prep Instructions

  • Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: None
  • Total Time: 20 minutes

Recipe Ingredients

  • 2 teaspoons fresh garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/2 teaspoons fresh oregano, minced
  • 1/2 teaspoon ground black pepper
  • Pinch salt (optional)
  • 8 cups romaine lettuce, cut into bite-size pieces
  • 1/2 red onion, julienned
  • 3 plum tomatoes, cut into slices
  • 1 green bell pepper, julienned
  • 1/2 English cucumber, cut half lengthwise, then sliced
  • 1/4 cup black Kalamata olive, sliced
  • 3/4 cup garbanzos beans, drained and rinsed


  1. In a small bowl combine the first 8 ingredients for the vinaigrette, mix well. Set aside.
  2. Chop romaine into bite size pieces. Slice the red onion, plum tomatoes, green pepper and cucumber. In a salad bowl combine vegetables with the garbanzos and olives. Fold in the dressing and serve.

Nutritional Data

Calories: 121
Fat: 6.5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 89 mg
Carbohydrates: 14.5 g
Fiber: 4 g
Sugars: 6.69 g
Protein: 3.26 g
© AdventHealth