Recipe of the Week – Greek Salad

Recipe of the Week – Greek Salad

Welcome to the first installment of our new blog series! I will be trying a different healthy recipe each week and writing about my culinary adventures. I am in no way a food blogger, chef, or healthy eating expert, but I love cooking and trying new recipes and believe that recipes should be shared and enjoyed between friends. A few disclaimers about my cooking style –

1. I follow recipes but am a tad breezy with my cooking and tend to google “substitute for ” pretty regularly. Mostly because I forget 3-5 items every time I go grocery shopping.
2.I only have one kidney so I don’t add salt to anything. Seriously. I don’t even have a salt shaker in my apartment.
3.Like everyone, I work a lot. Too much. My main goal with cooking is to find recipes that are fast and easy, but still delicious. And if a recipe is delicious but takes forever, I try and find a quicker way to make it!
First up is one of my own recipes! This is an easy salad that I make for just about everything. It keeps in the refrigerator for 3-4 days and is a great side dish for a summer barbeque – I love to bring this along to potlucks so I know there is at least one healthy option on the table of chips and potato salad.


• 1 cucumber, diced
• 1 of each color bell pepper – green, red, yellow, orange, diced
• 1 box cherry or grape tomatoes, halved
• ½ jar of Marinated Artichoke hearts from trader Joes, rough chop
• ¾ cup of salami, diced
• 1 lemon, juiced
• 1-2 Tablespoons of olive or avocado oil


Dice everything so it is similar size and shape. There should be semi-equal amounts of each vegetable, but less salami and artichoke hearts.


Add the oil, lemon juice, and mix together!


When I’m eating this on my own, I add greens to the bottom of the bowl and avocado on top to make it a full salad.


Let me know in the comments if you try this salad this week and if you added anything to make it your own! Happy Cooking!

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