My kind of Greek Salad

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Morning Gorgeous!
It’s Monday and I’m starting the week off right with a new recipe! You guessed it … It’s my version of a Greek Salad!


So here’s the skinny — I’m actually half Greek. Which translates to I have a love of all things feta, I have no fear of butter/olive oil and I tan like a rock star. The one thing my Greek genes forgot to give me though was a love of olives. That’s right, can’t stand them. If I get a salad with them I’ll sit there and pick off each one and dump them onto Mr. POAB’s plate {much to his enjoyment} before I can even think of eating. Therefore, my Greek Salad’s are never overly traditional {sorry Yiayia!}, but they’re always fabulous. And honestly, there are a million ways to make a “Greek Salad”. There is no right or wrong to what you can put in it– as long as you feel like it’s refreshing, then it’s all good!  My favorite way to make one is without lettuce and to let it be simple.



This kind of salad is pretty perfect as a side dish, or toss some leftover chicken, steak or pork in it and give it a mix and you’ve got a stellar lunch or dinner. Heck if I had leftovers of this I’d totally be rocking it for breakfast, but alas — I live in a house where things like Greek Salad’s don’t make it to the “leftovers” stage. And yes, you’ll notice I added in some Avocado — not traditional, but trust me you’ll love it. It gives everything a really creamy texture and helps to balance out all the flavors. It’s also good to have in it for the people who want to leave out the feta as it helps to add in another texture like the feta would normally do :)

Remember – customize this with vegetables that you have at home, and if you love olives, toss yourself in a handful or two!

5.0 from 1 reviews
My kind of Greek Salad
Prep time
Total time
Serves: 1-2
  • • 1 large cucumber, peeled + chopped into bite sized pieces
  • • ¾ of a pint of cherry tomatoes, rinsed and cut in half
  • • ½ a small onion, finely diced
  • • 1 avocado, diced
  • • ½ tsp. dried basil
  • • 1 tsp. dried oregano
  • • ½ tsp. garlic powder
  • • salt + pepper, to taste
  • • The juice of one lemon
  • • Olive Oil, to taste
  • • Feta cheese, to taste, optional
  1. • Chop up your cucumber, tomatoes, onion and avocado and toss it into a mixing bowl.
  2. • Add in your spices, salt + pepper, and half of your lemon juice to start and a good drizzle of olive oil. Mix it all together really well.
  3. • Taste test and add in more lemon juice if need be and more olive oil -- also adjust seasoning as needed! You might need more/less depending on how flavorful your vegetables are that day!
  4. • Add in a healthy sprinkling of feta cheese if you'd like, mix again and serve!

 This meal plans well with:
Chicken Salad – You can cut up all the vegetables needed for both of these and save yourself some time!

Herbed Scrambled Eggs – You can swap the goat cheese for feta cheese if you’d like, that way you use up any extra feta you might have!

Steak, Goat Cheese, and Raspberry Salad – Same idea as the Herbed Scrambled Eggs, you can swap the goat cheese for the feta and you can also make this to start your week, make extra steak and add it to your Greek Salad for a quick lunch or an easy dinner!

 Happy Monday!!!


P.S. — Don’t forget to Pre-Order Paleo Meal Planning on a Budget!!!


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  1. says

    Hi Liz! Looks delicious! I make a similar salad all the time when I’m having a barebecue, goes so nicely with some charred lamb chops, yum!

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