Greek Salad

One of my favourite salads is Greek Salad.  It’s so simple to make, and tastes delicious!  I am a vinegar fiend, so this dressing has a lot of vinegar in it.  Whenever I order Greek Salad at restaurants, I have to ask them to bring me vinegar, because their dressings are not sour enough for me. I am not Greek, so I’m not sure if this dressing is authentic, but it’s the recipe my mom always used growing up and I  love it. I hope you will too.


  • Romaine Lettuce
  • Cherry Tomatoes
  • Cucumber
  • Green Onion
  • Kalamata Olives
  • Feta Cheese (Goat or Sheep)
  • Olive Oil
  • White Vinegar
  • Pink Himalayan Salt
  • Black Pepper
  • Fresh Crushed Garlic

Now some of you may question whether cheese is part of a Paleo/Primal diet.  I have looked into this, and I know that the Primal diet allows for good quality (preferably raw) cheese, as long as its only once in a while and not in every meal.  This is also dependent on how well you digest dairy, so I leave it up to you if you want to eat it or not.  You can always leave the feta out if you want.

There is also the question of whether or not people with PCOS should eat dairy.  In general, I stay away from most dairy, except for the occasional plain yogurt and feta in my salad.  I find that excluding dairy works best for me, but once in a while I will indulge.  Again, it all depends on how well you digest dairy. Also, you are better off with organic and raw if you can find it, as they are the least processed and will not have antibiotics or hormones.

I’m not going to tell you how much lettuce to cut, or how many tomatoes to put in your salad.  It all depends on your interests.  I personally love my salad with as little lettuce stems as possible (the dark green leafy parts are the bestest!!), and a lot of green onions and olives. You may not like that, so customize it any way you want.  Even add green pepper or carrots if you want.  To me, the most important part of this dish is the dressing.

For the dressing, the important thing to remember is that however much olive oil you use, the same amount of vinegar should also be used.  So if you use a quarter cup of olive oil, use a quarter cup of vinegar.  This way, no matter how large or small your salad, you can adjust the amount of dressing without too much math.

Cut up all of your veggies, place in a bowl. Use a fork to break apart the feta into small pieces.  Remember that a little cheese goes a long way in terms of taste, so don’t overdo it. Add it to the salad, as well as kalamata olives.

In a measuring cup, put equal amounts of olive oil and vinegar. Press one clove of garlic with a garlic press; add it to the dressing.  Add a pinch of salt and pepper (again, however much or little you want) and mix with a whisk. Taste the dressing and tweak if needed, then pour over your salad.

Toss and serve.


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