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Chunky Greek Salad

Yield: approximately 12 – 4oz servings (I dare you try eating only 4 oz!!)



  • 1 cucumber, cut into bite-size chunks
  • 1 bell pepper, cut into bite-size chunks
  • 1 avocado, cut into bite-size chunks
  • 8 oz cherry tomatoes, cut in half
  • 4.5 oz red onion, finely diced
  • 1 – 15 oz. can chickpeas, drained
  • 4.25 oz kalamata olives, whole or chopped (personal preference here)
  • 8 oz pepperoncinis, roughly chopped
  • 6 oz feta (optional)


  • 2 oz lemon juice
  • 4 oz olive oil
  • 2.50 oz shallot, minced
  • 1 tsp fresh oregano, minced (see note on dry herbs below for substitution)
  • 2 tsp fresh thyme, minced
  • 1 Tbsp fresh basil, roll up leaves + julienne cut (cut into stripes)
  • 2 tsp honey or agave
  • 1 tsp pepper
  • ½ tsp dijon mustard
  • ¼ salt

1. Whisk together all ingredients for vinaigrette in a medium size bowl.  Taste test, season more if needed.

2. Add all pre-cut veggies, chickpeas, olives, pepperoncinis, and feta to bowl.  Stir to combine.  Refrigerate until ready to serve.

3. This salad is a perfect meal all by itself but also pairs well with chicken, fish, + burgers, is the perfect dish to bring to a potluck or BBQ, and is really fantastic served over rice.

Note: If using dry herbs rather than fresh, simply use less. Let the vinaigrette sit for 30 minutes or so to set the flavors and then taste test; add more dry herbs if needed.  Here is Martha Stewart’s guide to Ratio of Fresh Herbs to Dry Herbs.