Greek Salad from

April Fools is one of my favorite days of the year and I can always count on my mother to attempt her annual April Fools joke. When I was five, my mom told me that our male dog had puppies and I totally fell for it. Every year since, she likes to call or text me and tell me once again that the dog had puppies. (A different dog each decade of course.) Yesterday she texted me to let me know that her dog had puppies and that my dog was the father. She thinks this is like the funniest joke of all time. And every year I get excited that there might actually be puppies.

On the other hand, this salad is no joke. You might be thinking I’m joking because there’s no red onion or lettuce. Sorry, I can’t do raw onions and sometimes lettuce reminds of that ex boyfriend who was, who is, and who will remain a total waste of space. I still eat some lettuce, but I’d rather just get to the good stuff anyway. Also, the flavor of the yellow and red tomatoes are so sweet and wonderful together. And did you know you can get low sodium olives? Knowledge Bomb right there. A serving of olives is about 5 olives. A normal can of olives will have over 100 mg of sodium per serving, but low sodium olives have about 40 mg of sodium and 25 calories per serving. If you need more flavor, you can add feta cheese but use sparingly because 1 oz of feta cheese has about 300 mg of sodium.

Healthy Greek Salad from

I don’t even use dressing on this because 1. The natural flavors are pretty darn good and 2. The salt from the olives and feta cheese give it enough flavor. You could serve it with a little olive oil & vinegar.This is a great salad to serve with my Yellow Pepper & Asparagus Pizza.

Oh and by the way, I finally figured out how to configure my radio page. You can now listen to my KFOR weekly segments I’ll be loading these every week so you won’t miss an interview.

Greek Salad

  • 10 minutes
  • 5 ingredients
  • 1 steps


  • 2 medium cucumbers, sliced & quartered
  • 2 cups red cherry tomatoes, sliced in half
  • 2 cups yellow grape tomatoes, sliced in half
  • 1 can black low sodium olives, drained
  • 2 oz Crumbled Feta Cheese


  1. Combine cucumbers, tomatoes, and olives. Sprinkle feta cheese over the top.

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