Greek Salad


  • 2 tomatoes (medium)
  • OR 1 red capsicum (large)
  • 1 cucumber (medium)
  • 1/4 red onion (medium)
  • 1 celery stalk
  • 50g olives
  • 60g greek feta
  • 1/2 garlic clove
  • 1 tbsp vinegar
  • 1 tbsp olive oil
  • 1/4 tsp oregano
  • salt
  • pepper


  • Prep Ingredients: Dice tomatoes or capsicum and celery. Finely dice red onion, slice celery stalk and cucumber, halve the olives and crush the garlic clove.
  • Combine tomato, cucumber, onion, capsicum and olives in a bowl. Crumble the feta over top and sprinkle with oregano.
  • Mix together the garlic, oil, vinegar. Drizzle over the salad and toss to combine. Season with salt and pepper as desired.
  • Serve with pita bread (if indicated in plan) – this can be toasted in strips and added to the salad or gently warm and have separate.

FODMAP Adaptable:

  • Keep to 1/2 stalk of celery
  • Omit onion (can replace with some chopped chives)
  • Omit garlic and instead use garlic infused olive oil.
  • Feta is fine to keep in.


If packing for lunch, try to hold off on putting the dressing on as long as possible.

Dairy-free or Vegan adaptation:

Omit the feta, or add in a cashew cheese/ bio-cheese if you wish