Sometimes, you just can’t eat another sandwich.


Such was the case one Saturday when we had spent the entire morning running errands and fulfilling kid-centric obligations. When we finally made it back to the house, I realized I hadn’t planning anything for lunch and nap time was creeping up and everyone groaned at the obvious, most effortless suggestion of throwing a few slices of lunch meat on a roll. This is a true testament to how keeping a well stocked kitchen can come through in the clutch.





Looking at my reserves, I had the last of the week’s veggies in my crisper drawer, a half head of green leaf lettuce, half a cucumber, one bell pepper, red onion and just enough feta. There is never a time that a don’t have an emergency can of garbanzo beans in the pantry (chickpea hummus is a staple in this house) and so I realized I had the basic ingredients for a hearty, Greek-inspired salad and could finish up everything I had fresh in the fridge with this one perfect, satisfying meal.


Honestly, I don’t know how this simple salad hasn’t been served up before. It’s literally just as effortless as making a decent sandwich but in lieu of processed meat, it’s chock full of clean proteins and fresh veggies.





In keeping with my new-found obsession with Greek yogurt, this dressing is a home run and easy to whip up at a moment’s notice with solid ingredients that I always have in my fridge and pantry. Use it on any salad, really.


I love it when I can come up with something simple and new using only what I have at arm’s reach. As an aside, this salad is robust enough for dinner and works with grilled or roasted chicken in place of the garbanzo beans.



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A quick and easy fully homemade salad and dressing inspired by a traditional Greek Salad but simplified.
Recipe type: Salad
Cuisine: Greek, Fresh, Salad
Serves: 2

  • 1 medium head of green or red leaf lettuce
  • ½ red bell pepper chopped
  • ½ cup chopped cucumbers
  • 1 cup garbanzo beans
  • ½ cup crumbled feta
  • 1 heaping tablespoon finely minced red onion

  1. Chop lettuce roughly and wash in a salad spinner.
  2. Add prepped veggies and beans and toss with Greek Yogurt Greek Dressing (recipe below)
  3. Serve as a side or main salad dish.
  4. Enjoy


Greek Yogurt Greek Dressing
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This dressing is perfect on the Sort of Greek Salad or on any salad combination of your liking!
Recipe type: Dressing, Topping
Cuisine: Greek, Fresh, Salad
Serves: 4

  • ½ cup of Greek yogurt
  • 2 teaspoons aged balsamic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • ½ tsp of sea salt
  • ½ tsp ground black pepper

  1. Combine all ingredients and mix until fully incorporated
  2. Drizzle over salad servings, or toss with salad in large serving bowl
  3. Keeps in fridge for 3-4 days, covered.
  4. Enjoy