A Greek Salad With a Personal Story
For me, Greek salad is more than just a recipe—it’s a memory. Every year we spend time in Cyprus, and in 2021, Michael and I got married here. One of the simplest joys of Cyprus is the food, and if there’s one dish you’ll find everywhere, it’s Greek salad.
I’ve made it countless times with local produce, and it never gets old. It’s refreshing, nourishing, and packed with flavor. This is my plant-based twist on the Mediterranean classic—light, healthy, and full of love.
🇪🇺 Kristel’s Greek Salad
Ingredients (serves 2–3):
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3 large ripe tomatoes, chopped
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1 cucumber, sliced
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½ red onion, thinly sliced
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1 green bell pepper, sliced
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80 g rocket (arugula)
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100 g tofu or vegan feta (or both)
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1 tsp dried oregano
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1 garlic clove, minced
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15 ml balsamic vinegar
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Juice of ½ lemon
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30 ml olive oil
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Sea salt & black pepper to taste
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1 tsp Daily Greens (optional)
Instructions:
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Add chopped tomatoes, cucumber, onion, pepper, and rocket to a large bowl.
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Add crumbled vegan feta or cubed tofu.
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In a small bowl, whisk together olive oil, lemon juice, balsamic, garlic, oregano, Daily Greens, salt, and pepper.
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Drizzle over the salad and toss gently.
Serve fresh, ideally with crusty bread or as a side to your favorite Mediterranean dish.
🌿 Why This Salad Stands Out
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Mediterranean Freshness: Packed with antioxidants from tomatoes, cucumber, and rocket.
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Plant-Based Protein: Vegan feta or tofu makes it filling and nourishing.
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Anti-Inflammatory Benefits: Olive oil, garlic, and oregano bring heart-healthy and anti-inflammatory properties.
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Easy & Versatile: Perfect as a side or main dish.
Want more easy, plant-powered recipes?
👉 Explore our Recipe Blog for smoothie bowls, turmeric lattes, superfood snacks, and more.
👉 Or check out our Daily Greens blend to make your salads, smoothies, and snacks even more nutrient-rich.
If you end up making this delicious recipe - make sure to tag us @eatsuperplants on instagram :)
Eat Plants. Feel Alive.
Xo Kristel & Michael