Whole30 Greek Salad – simple ingredients, quick prep, and huge flavor make this traditional Greek Salad a great choice for your Whole30 menu. Vegan, Paleo, Keto, and Whole30 approved.
Attention all Greek Salad lovers! If you’re like me, you can’t get enough of these flavors. My all-time favorite salad is a big fat Greek Salad, authentic style. Big chunks of veggies, salty olives, and a tangy, lemony dressing = salad love!
Did you know an authentic Greek Salad doesn’t usually contain any lettuce? When ordering a Greek Salad in Greece, you’ll find a plate full of tomatoes, olives, red onion, and bell peppers topped with a large chunk of feta. Sometimes cucumbers and artichokes are involved too, but never lettuce. For this Whole30 version, I skipped on the feta but went with a traditional recipe of just veggies and a light lemony dressing. It’s perfect as a main course (just add some chicken!) or a side dish.
On a round of Whole30, it’s so important to include familiar favorite recipes as much as possible. By just slightly modifying your favorites, you can still have a comforting, tasty meal that is totally compliant. For me, this salad is so delicious, I don’t feel like I’m missing out on anything.
The dressing can be added all at once or kept separate if packaging individual portions for meal prep. I like to add the dressing and let the salad marinate before serving. The flavors are amazing!
Whole30 Greek Salad Variations
- Add a protein (such as grilled chicken) to make it a complete meal.
- For Meal Prep, portion individual servings into containers, keeping the dressing separate.
- For non Whole30/Paleo, add some feta! I’m not usually a cheese fan, but feta is definitely a part of my food freedom 🙂
- Add sliced red onion or green or red bell peppers.
- Keep it extra simple by using a store bought dressing instead. This one from Primal Kitchen is excellent.
Whole30 Greek Salad - simple ingredients, quick prep, and huge flavor make this traditional Greek Salad a great choice for your Whole30 menu. Vegan, Paleo, Keto, and Whole30 approved.
- 1.5 cups diced English cucumber
- 1.5 cups chopped tomatoes
- 1.5 cups chopped orange bell peppers or green bell peppers
- 1.5 cups chopped artichokes
- .5 cup kalamata olives, sliced
- 1/4 cup olive or avocado oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
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Combine cucumber, tomato, bell pepper, artichokes, and olives in a large bowl.
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Combine remaining ingredients in a small mason jar. Close lid tightly and shake until combined well.
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Pour dressing over vegetables and toss to combine.
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