How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Greek Salad With Pomegranate Cooler?

You need 21 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 5 chopped pitted kalamata olives, 1 teaspoon capers, drained and chopped, and more.

Is Greek Salad With Pomegranate Cooler suitable as salads?

Yes, Greek Salad With Pomegranate Cooler falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Greek Salad With Pomegranate Cooler?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Salad With Pomegranate Cooler Recipe

Name: Greek Salad With Pomegranate Cooler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 5 chopped pitted kalamata olives; 1 teaspoon capers, drained and chopped; 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano; 1/8 teaspoon black pepper; 1/8 teaspoon salt; 1 teaspoon extra-virgin olive oil; 4 cups torn romaine lettuce; 1 3/4 cups green bell pepper, cut into 1/4-inch strips; 1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups); 1 cup thinly sliced red onion; 2 plum tomatoes, halved lengthwise and thinly sliced (1 cup); 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed; 2 ounces crumbled feta cheese; 4 hard-cooked eggs, quartered; 8 (1/2-ounce) slices French bread baguette, toasted; Pomegranate Cooler:; 2 cups pomegranate juice; 2 cups sparkling water, chilled; 4 orange slices

Fresh, crisp and full of flavor — this Greek Salad With Pomegranate Cooler is a must-try. Made with red wine vinegar, lemon juice, olives and capers. Ea…

This Greek Salad With Pomegranate Cooler relies on simple, everyday ingredients such as red wine vinegar, fresh lemon juice, capers, drained and chopped and black pepper. It comes together quickly and makes 4 servings, at about 380 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Greek Salad With Pomegranate Cooler

Tips for the best results

Variations & substitutions

My Personal Notes

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