This is a classic Greek salad that is perfect for a special dinner party or luncheon. The recipe creates a fresh easy to make wedge salad that is drizzled with flavorful homemade greek dressing over cucumbers, chickpeas, onions, olives, and tomatoes. It's easy to make before a party if you have a large group and only takes 20 minutes if you are short on time.
This Greek Wedge Salad recipe will help you create a delicious and healthy dish that your family will enjoy.
What is a wedge salad?
A wedge salad is typically made with iceberg lettuce, but I wanted to up my nutrition and flavor, so I used romaine lettuce for this greek wedge salad recipe. Romaine is readily available, and it’s easy to cut in half to make a wedge illusion.
Personally, I love the flavors in Greek foods so when trying to create a simple wedge salad recipe I wanted to play off the classic Greek salad with a healthy spin.
Is this salad good for you?
According to the United States Department of Agriculture, each cup of shredded romaine lettuce has just 8 calories. It also has exceptionally high water content with each cup containing about 1.5 ounces.
In addition to valuable minerals, romaine lettuce is also packed with vitamins. It contains high levels of vitamin K and beta-carotene, which the body turns into vitamin A. The leafy green also contains good levels of folate, vitamin C, and molybdenum.
Also, the vitamins in romaine lettuce can help build up a person’s immune system and protect against health concerns that come with a lowered immune system.
How many calories are in the Greek wedge salad?
Because this is a vegan recipe, the calories are relatively low. There are only 191 calories per serving!
How to make the dressing
- flatleaf parsley chopped fresh
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/2 cup olive oil
In a glass jar add parsley, oregano, salt, pepper, vinegar, Dijon mustard, honey, and olive oil. Seal with a tight-fitting lid and shake for a minute until all ingredients are blended well.
How to prepare the salad ahead of time
- Wash your romaine lettuce. Slice in half horizontally. Wrap in damp paper towels and place in a ziplock bag. Refrigerate for up to 24 hours.
- Mix your dressing and keep in the refrigerator.
- Rinsed and drain chickpeas
- Chop cucumber, tomatoes, onion, and olives.
- Place chickpeas and chopped veggies in an air tight container, keep refrigerated.
- When it's time to serve toss chopped veggies in salad dressing. Scoop over salad wedge and drissle just a touch more dressing if desired. Serve.
Variations
For something different, you can chop the roman lettuce into small pieces and toss it with the other vegetables. This would be a good way to serve a large crowd.
More salad recipe ideas
- This Apple Cranberry Salad recipe combines sweet dried cranberries, sliced apples, and walnuts, all drizzled with a cinnamon honey vinegarette.
- Summer Farro Salad is a delicious and easy salad made with hearty and healthful farro, olive oil, lemon juice, zucchini, peas, pesto, and freshly chopped parsley.
- Rainbow Cauliflower Salad is an easy-to-make beautiful salad that is tossed with homemade fresh Italian dressing. It’s low-carb, gluten-free, and vegan so it’s a perfect fresh salad that all your guests will rave about.
- Genesis 9:13 Rainbow Detox Salad is a healthy, bright winter salad that is colorful like the rainbow and packed with nutritious superfood ingredients.
Recipe
Greek Wedge Salad Recipe
Note:
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Ingredients
- 1 cup chickpeas rinsed and drained
- 1 cup English cucumber chopped
- 1 cup Roma tomato chopped
- 1/4 cup Kalamata olives halved pitted
- 1/4 cup red onion finely chopped
- 1/4 cup flatleaf parsley chopped fresh
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/2 cup olive oil
- 4 romaine lettuce hearts hearts, cut in half lengthwise
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Instructions
- Combine chickpeas, cucumber, tomato, olives and red onion in a medium-size bowl.
- In a glass jar add parsley, oregano, salt, pepper, vinegar, mustard, honey, and olive oil. Seal with a tight fitting lid and shake for a minute until all ingredients are blended well.
- Toss half of dressing with chopped vegetables in a bowl.
- Place romaine halves on plates and spoon chopped vegetables over the hearts. Drizzle the remaining dressing evenly over romaine hearts.
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