Paleo Mediterranean Feta Cheese Salad
Elevate your salad game with the Paleo Mediterranean Feta Cheese Salad—a refreshing medley of vibrant flavors and textures that celebrates wholesome ingredients. This nutrient-rich dish features crisp mixed greens, juicy grape tomatoes, crunchy cucumber slices, sweet red bell pepper, and tangy red onion, perfectly balanced with salty black olives and tender artichoke hearts. The pièce de résistance is the creamy, homemade almond-based feta cheese, a paleo-friendly twist that adds indulgence without compromising dietary goals. Tossed in a zesty dressing of extra virgin olive oil, fresh lemon juice, and aromatic dried oregano, and finished with fragrant basil leaves, this salad marries Mediterranean charm with paleo principles. Ready in just 20 minutes, it’s a deliciously healthy and versatile option for summer gatherings, lunch meal preps, or as a light yet satisfying dinner. Perfect for fans of paleo recipes and Mediterranean cuisine alike!
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Recipe Information
Ingredients
- 5 cups Mixed salad greens (romaine, arugula, and spinach)
- 1 cup Organic grape tomatoes
- 1 sliced Cucumber, large
- 1 diced Red bell pepper
- 0.5 thinly sliced Red onion
- 0.5 cup Black olives
- 0.5 cup Artichoke hearts, quartered
- 0.5 cup Homemade feta cheese (almond-based)
- 0.25 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
Instructions
Begin by rinsing and drying the mixed salad greens thoroughly. Once dried, place them in a large salad bowl.
Slice the grape tomatoes in half and add them to the salad bowl.
Peel the cucumber if desired, slice it into thin rounds, and add to the bowl.
Dice the red bell pepper and thinly slice the red onion, then add both to the mixing bowl.
Rinse the black olives and quarter the artichoke hearts. Add these to the salad bowl.
For the almond-based feta cheese substitute, purchase a paleo-friendly recipe online or in your Paleo cookbook, and prepare it in advance as the recipe requires setting time.
Crumble the prepared almond-based feta cheese over the salad.
In a small mixing bowl, combine the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper. Whisk them together until well emulsified.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Roughly chop the fresh basil leaves and sprinkle over the salad.
Serve immediately for a fresh, vibrant dish that's perfect for summer gatherings or as a healthy meal option.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 15.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
