I love this Greek-style salad for a few reasons:
- It’s simple to make
- It includes ingredients that are already in your pantry
- It’s a flexible option, so you can add in extras like olives, and peppers, or keep it simple with the ingredients I used.
This is a wonderful salad with salmon as the protein, but it does well without the protein. My Greek-style salad has a lot of great texture elements too, so if you’re looking for a salad with a lot of flavor and pop, this is it!
Check out the recipe and nutrition information below, and feel free to leave any questions you have in the comments section.Print
- 4 cups, butter lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, sliced
- 1/2 cup canned chickpeas, rinsed and dried
- 3 ounces baked salmon
- 2 tablespoons feta cheese
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/8 teaspoon salt
- 2 tablespoons dressing of your choice (I used lemon poppyseed to bring out the flavors of the salad)
- In a bowl, add dressing, and then layer on lettuce, cherry tomatoes, red onion, chickpeas, salmon, feta, spices and drizzle with dressing on top.
- Toss everything together to coat it all, and enjoy!
- Recipe macros are without the dressing since I used store-bought in this recipe.
- I add some of my dressing to the bottom of the bowl, and then drizzle some on top so the whole salad gets a bit of the dressing and it makes it easier to distribute.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Assembling Ingredients
- Cuisine: Greek
- Diet: Diabetic
- Serving Size: 1 salad
- Calories: 352
- Sugar: 6.9 g
- Sodium: 676.9 mg
- Fat: 13.1 g
- Saturated Fat: 5.3 g
- Carbohydrates: 29.3 g
- Fiber: 9.5 g
- Protein: 33 g
- Cholesterol: 68.7 mg
Keywords: Greek-style salad, salad recipe, easy salad recipe, salads