My Big Fat Greek Salad Recipe |
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5 from 2 votes

My Big Fat Greek Salad

My Big Fat Greek Salad Recipe. Zesty Greek vinaigrette tossed with romaine lettuce, tomatoes, olives, artichokes, chickpeas, feta cheese, cucumbers, red peppers and more!
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Greek
Servings: 8
Calories: 452kcal
Author: Sommer Collier


For the Greek Vinaigrette:

For the Big Fat Greek Salad:

  • 12 ounces chopped romaine lettuce
  • 1 pint grape tomatoes halved
  • 1 English cucumber halved and sliced
  • 1/2 red onion sliced
  • 15 ounces chickpeas, drained (1 can)
  • 15 ounces artichoke hearts, drained and halved (1 can)
  • 10 ounces Pepperazzi sweet peppers, drained and halved
  • 1 1/4 cups pitted kalamata olives
  • 3/4 cup jarred¬†sun dried tomatoes, sliced thin
  • 8 ounces feta cheese, cut into chunks or crumbled (optional)


  • Place the ingredients for the Greek vinaigrette in a jar. Screw the lid on and shake well to blend. Taste, then salt and pepper as needed. Shake again. (I usually add about 1 teaspoon salt and 1/2 teaspoon pepper.)
  • Pile the chopped romaine lettuce in a large bowl. Neatly arrange the all the ingredients over the top of the lettuce.
  • When ready to serve, shake the dressing again and drizzle over the salad. Toss to coat.


NOTE: If you omit the feta, and use agave syrup in the vinaigrette instead of honey, this salad is vegan.


Calories: 452kcal | Carbohydrates: 37g | Protein: 13g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 886mg | Potassium: 916mg | Fiber: 10g | Sugar: 17g | Vitamin A: 6170IU | Vitamin C: 72.7mg | Calcium: 232mg | Iron: 4.2mg