Greek Salad


  • 2 medium tomatoes or 1 large red capsicum, diced
  • 1 medium cucumber, sliced
  • ¼ medium red onion, finely diced
  • 1 stalk of celery, diced
  • 50g olives, halved
  • 60g Greek feta
  • ½ small clove garlic, crushed
  • 1 x Tbsp vinegar
  • 1 x Tbsp olive oil
  • ¼ tsp oregano
  • Salt & Pepper to taste


  • 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