Greek Salad

This Greek Salad is an homage to one we had during a vacation to Greece a few years ago. Nothing cools you off after a hot summer day like a fresh, cool Greek salad! (Feta cheese optional!)

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Chop a green bell pepper, about 8 roma tomatoes, a third of a seedless cucumber, and place in a large bowl. Add a jar of kalamata olives (about 1 cup), and 1/4 cup of thinly sliced red onion.
  2. Squeeze the juice of half of a lemon over the salad, and drizzle a generous amount of olive oil over it.
  3. Season it with about a tablespoon of our Super Gyro blend, and a few grinds of black pepper.

Notes

If you wish to make this truly authentic, you can add some crumbled Feta cheese!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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RECIPE REVIEWS

  1. February 11, 2017

    This is one of the best Greek Salads I have had, and it comes together quickly! Since I am dairy free, I omitted the feta. The Super Gyro seasoning is my favorite. I find it is the first one I grab when I am cooking meat and vegetables, and even stirring it into my mayo.

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