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Greek Salad

This tangy, creamy salad makes a nutritious lunch or a great side at a BBQ!
Prep Time30 mins
Servings: 6 people


For the Salad:

  • 1-2 cucumbers chopped
  • 1-2 large tomatoes chopped and drained in a strainer for 5-10 minutes
  • 6-8 sweet turnips chopped
  • 1/4 lb salad mix (a little more than half a bag of PGEF salad mix)
  • 6 oz feta crumbled
  • ¼ cup fresh mint torn
  • ¼ cup fresh parsley torn

For the Dressing:

  • 3 Tbsp olive oil
  • ½ cup Greek or whole milk yogurt
  • Tbsp fresh dill chopped
  • ½ Tbsp fresh oregano chopped
  • ½ shallot finely diced
  • ½ tsp white wine vinegar
  • ½ tsp sugar
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • 1 clove garlic minced


For the Dressing

  • Combine all ingredients in a large bowl or jar with lid. Whisk or shake vigorously to combine. Ideally, let the dressing sit for an hour or two before using.

For the Salad

  • Toss cucumbers, tomatoes, turnips, and salad mix in large bowl. Add dressing and toss again. Sprinkle with feta, mint and parsley. Alternatively, portion out the salad/veggie mix into 6 individual bowls. Toss each salad with dressing and divide toppings among salads. Enjoy!