Go Back

Ohhh yes, Greek Salad!

Print Recipe
My love for Greek/Mediterranean salads has been strong since I was a wee lad.
Course Salad
Cuisine Greek, Mediterranean
Keyword Greek Salad
Servings 2


  • 1 large colanders worth of mixed greens *
  • 1 red bell pepper, sliced
  • 1/2 head radicchio, pulled apart into small, bite size - pieces 
  • 3-4 persian cucumbers, chopped
  • ¼ purple onion, sliced
  • 4-5 radish, sliced 
  • 1 tomato *, chopped
  • 2 tbsp hemp seeds
  • Virgin Cheese, Feta - to your liking *
  • 8-12 kalamata olives
  • everyday lemon-herb dressing, to your liking


  • Add lettuce greens, red bell pepper, radish, radicchio, persian cucumbers, purple onion and tomato to a large/deep bowl
  • Mix salad well before adding toppings
  • Drizzle on the everyday lemon-herb dressing and hemp seeds, toss salad well!
  • Add kalamata olives and feta
  • Serve fresh and enjoy


For this salad, I use greens I have on hand. For this day; I used a mix of baby spinach, red leaf, green leaf, endive and local wild greens - feel free to get creative!
What is a colanders worth of lettuce? Think a large strainer/ mixing bowls worth 
I rotate tomatoes for this salad. The tomato I like best is a large beefsteak tomato
Check to see if Virgin Cheese is stocked at a grocer near you. If not - they have a delivery service linked on their site. 
Crumble consistency for the Virgin Cheese: While prepping your salad, throw your feta in the freezer for a few minutes. This will make it easier to break apart crumble-like pieces. Don’t leave it in for too long- just enough for it to be a bit firm
For an even higher protein version of this salad, add soaked + cooked chickpeas!