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Greek Salad

Greek Salad

This salad is perfect for summer produce season: bites of ripe tomatoes, cucumbers, and red onions drizzled with herbs and olive oil, and topped with salty Kalamata olives. Get the tomatoes and cucumbers in-season while you can (and while they’re cheap), and try them with this recipe as a nice break from the standard bowl of leafy greens.

Need some protein to go with that? Here’s a quick and simple baked chicken recipe with matching seasonings: you could serve it with this either hot or cold. Or try it with some baked fish: salmon would be great, and any white fish would also work.

If you personally tolerate dairy, you could always add some feta cheese on top to make even better – or try almond cheese for a dairy-free alternative. But it’s also good without, if you just want to enjoy the fresh flavors of the vegetables without anything else in the way.

Greek Salad Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK:


Protein: 1g / %

Carbs: 12g / %

Fat: 19g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 tomatoes, roughly chopped;
  • 1 cucumber, roughly chopped;
  • 1 bell pepper, roughly chopped;
  • 1 small red onion, thinly sliced;
  • ¾ cup Kalamata olives;

Ingredients for the greek-style dressing

  • ¼ cup extra-virgin olive oil;
  • 2 tbsp. red wine vinegar;
  • 1 tbsp. fresh lemon juice;;
  • ½ tsp. dried oregano;
  • Sea salt and freshly ground black pepper;
Greek Salad preparation


  1. In a bowl, combine all the ingredients for the dressing and stir until well combined.
  2. In a salad bowl, combine the tomatoes, cucumber, bell pepper, and red onions
  3. Drizzle the dressing on top of the salad and give everything a gentle toss.
  4. Serve the salad topped with olives.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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