Loaded Greek Salad

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

Loaded Greek Salad from www.whatsgabycooking.com (@whatsgabycookin)

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

Yield: Serves 8+

Loaded Greek Salad


    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


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

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

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  1. 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!

  2. GREEK FOR LIFE! Love your take on the salad and cannot wait to make it + the vinaigrette! Way to go Gaby!!

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