Name: Greek Salad with Croutons & Toasted Pecans
Prep time: 20 min
Total time: 20 min
Cuisine: Greek
Ingredients: 4-5 lightly packed cups of salad greens (spinach, power greens, arugula, or a mixture); 1/2 large English cucumber, sliced; 1 cup sliced carrots; 1/2-1 cup Kalamata olives, to taste (omit if you don’t like olives); 2/3 cup crumbled feta cheese; 2/3 cup croutons; 2/3 cup halved pecans, lightly toasted if desired; 1/3 cup thinly sliced red onion; 3 Tbsp extra virgin olive oil; 3 Tbsp balsamic vinegar; 1/2 tsp granulated garlic (or one garlic clove, minced); 1/2 tsp dried oregano; Optional: 1/4 tsp dried marjoram; 1/4 tsp granulated onion; Several large pinches of salt (I did 10 twists with my salt grinder); Fresh cracked black pepper (I did 5 twists with my pepper grinder); Optional: 2 tsp maple syrup or honey

Jump to Recipe·Print Recipe·Leave a Review

This Greek Salad is absolutely LOADED with flavor! I love Greek-inspired salads combined with other popular flavors, such as the croutons, toasted pecans, and balsamic vinaigrette. Although it may be incorporating multiple cuisines, the flavors come together perfectly. Salads are also great because they are easy to customize to your preference. Add or omit any toppings to suit your own taste preferences and you’re all set!

The dressing for this salad is a homemade Balsamic Vinaigrette. I’ve been obsessed with tossing together this vinaigrette for any salad I’m eating, and it sure doesn’t disappoint being added to this Greek Salad! It contains just a handful of ingredients you likely already have on hand – Extra virgin olive oil, balsamic vinegar, and dried spices/herbs. It’s packed with nutrients and flavor, making it the perfect topping for just about any salad you’ll eat over the next few months.

Greek Salad with Croutons & Toasted Pecans

Ingredients

Veggies – Salad greens, cucumber, carrot, red onion

Kalamata olives

Crumbled feta

Croutons

Pecans – We’re toasting them for a few minutes in the oven for this recipe.

Greek Balsamic Vinaigrette:

Extra virgin olive oil

Balsamic vinegar

Seasonings: Granulated garlic, dried oregano, dried marjoram, granulated onion, salt and pepper

Optional for sweetness: A bit of honey or maple syrup

Method

Toast the pecans: Preheat the oven to 350ºF. If desired, you can toss the pecans in 1 Tbsp of melted butter. Place the pecans (either plain or tossed in butter) on a baking sheet. Spread into a single layer, then place in the oven and bake for 5-10 minutes until browned and fragrant. Keep an eye on it because it can burn fast.
Make the dressing: Mix together the dressing ingredients and set aside.
Toss the salad: Toss together all of the salad ingredients.
Right before serving: Either add the dressing individually after you portion out the salad or toss the entire salad in the dressing. To toss the whole salad: Wait until right before serving so it doesn’t go soggy – Right before serving, add the dressing and toss together.

Modifications

Add fresh blueberries, blackberries, or strawberries for more flavor, color, and antioxidants.
Add dried cranberries for a touch of sweetness and color.
Omit the pecans to be nut-free, or substitute for seeds such as roasted pumpkin seeds.
Substitute cashews, almonds, or pistachios in place of the pecans.
Omit the olives if you’re not a huge fan of them. No hard feelings!

Other recipes you’ll love

Greek Chicken Nourish Bowls

Mediterranean Chickpea Salad

Quinoa Salad

Caesar Salad

I hope you love this Greek Salad with Croutons & Toasted Pecans! Please leave a comment and rating if you try it out, I would love to know what you thinkv