Greek Salad

Prep Time


Prep Notes

Use organic ingredients whenever possible to avoid toxin exposure.

Cooking Time



2 servings


4 cups baby greens, 1 small cucumber (thinly sliced), 1/2 lb cherry tomatoes, 1/4 cup red onion (thinly sliced), 1/4 cup chopped basil, 1/4 cup chopped mint, 2 Tbs olive oil, 1 Tbs balsamic vinegar, 1/4 cup crumbled feta (sheep or goat), handful black olives, salt & pepper.


1. Toss baby greens, cucumber, tomatoes, red onion, and herbs in a large bowl.

2. Drizzle olive olive oil and balsamic vinegar, add salt & pepper to taste. Mix well.

3. Serve onto plates, sprinkling feta and olives.

4. Serve as a side with white beans, fish, chicken or meat, or serve with some gluten-free bread as a main dish.


This salad is refreshing and cooling on a hot summer day with the cucumber, tomatoes and herbs. It is easy to whip up and pairs well with everything.


Alexandra Le Ny Health Coaching