Salad bowl packed with chopped iceberg lettuce, fresh dill, cucumber, feta cheese, green onion, pepperoncinis and kamalata olives.

Green Greek Salad

I always make this when I want a fast, crisp salad and I am in a hurry. Serves 1.


1 head of organic iceberg lettuce, chopped very fine (sub 2 large hearts of romaine, chopped very fine)
Handful of fresh dill, finely chopped
½ Persian cucumber, de-seeded and finely diced
¼ cup feta cheese, crumbled (sub plant-based cheese)
2 green onions, halved lengthwise and thinly sliced on the diagonal
Pepperoncinis, chopped
JF Simple Mustard Vinaigrette, to taste
JF Universal Salt or JF Spicy Salt, to taste
5 kalamata olives, roughly chopped (optional)
½ avocado, roughly diced (optional)


Combine all ingredients in a large bowl and mix. Finish with fresh cracked black pepper and more JF Salt of your choice. If you add the avocado to the top definitely use JF Spicy Salt.

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