Quick And Easy Greek Salad

This quick and easy Greek salad recipe will become your new lunch obsession. With crunchy bell pepper, cool cucumber, and creamy tzatziki, it’s simple to make, healthy, and tastes fantastic!

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This Greek salad recipe might be a bit different from your typical Greek salad, but it’s a version I know you’ll love. Fresh arugula and spinach mixed with shredded cabbage are the base of this delicious recipe. Followed by crispy cucumber and red bell pepper, feta, olives, and chicken, with a simple creamy tzatziki sauce dressing.

Making a large batch of my baked chicken recipe really helps this salad come together in 5 min on busy weekdays. Of course, you could omit the chicken or add a different protein like chickpeas, but the baked chicken really adds great flavor and it’s what helps keep me full for hours afterward.

I especially enjoy that this salad has a tzatziki dressing instead of your usual Greek vinaigrette. Don’t get me wrong, I love an oil and vinegar dressing, but I prefer it more as a side salad. The creaminess of the tzatziki with the feta makes this salad feel heartier which is what I’m looking for if it’s going to be a meal. Tzatziki is naturally low calorie, typically made with low-fat yogurt so it still makes this salad an excellent healthy option!

This salad recipe is also made without onions which are typically found in a Greek salad. I like onions and cook with them often but I find when they’re raw, they can overpower the salad. They are also very acidic which makes them hard to digest. So if you have a sensitive stomach, this Greek salad recipe is an excellent option because it’s easy on your digestive tract.

All the flavors go so well together! In fact, I’m on week two of having it almost daily for lunch

Ingredients:

• Arugula + Spinach: The base of the salad and full of antioxidants and anti-inflammatory properties

• Cabbage: The cabbage has a naturally sweet flavor and crunch that pairs well with the arugula and spinach and is full of good-for-you prebiotics

• Cucumber: A classic in a Greek salad, it’s crisp with a mild flavor

• Red Bell Pepper: Crunchy with a hint of citrus flavor, I prefer this over tomatoes which are acidic and can make a salad too wet.

• Baked Chicken: Adds lean protein and my baked chicken recipe adds tons of extra flavor. I like baking a few chicken breasts to use on this salad for the week. I also think warming up the chicken for this salad makes the flavors really meld together.

• Feta Cheese: Salty and tangy, a classic in any Greek salad. Although, goat cheese is really good with the salad too.

• Sunflower Seeds: Adds more immune-boosting support and nutrition with a lot of crunch!

• Gourmet Marinated Olives: I love olives and although I like the classic Greek Kalamata olives, I find these gourmet marinated green olives have a great Mediterranean flavor.

• Tzatziki: Creamy and gives the salad more substance rather than a vinaigrette. I buy a limited ingredient store bought one, but you could also make your own.

Protein Options:

• Baked Chicken: By far my favorite protein for this salad, my baked chicken recipe in particular gives it so much flavor.

• Cottage Cheese: I use this protein if I’m out of chicken, it makes the salad even creamier.

• Veggie Burger: I’ve crumbled a veggie burger into this salad and it was delicious.

• Chickpeas: This vegetarian protein pairs wonderfully with this Mediterranean salad, giving the salad even more crunch.