Fruity Greek Salad

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 as a side, 4 as a main course 1x
  • Category: Salad
  • Cuisine: American

Fruity Greek Salad is a summer salad stunner: sweet and tart, salty and satisfying.


  • 4 cups arugula or mixed greens (5 oz/60 gm)
  • 2 small apples (8 oz/230 gm), sliced or chopped
  • 1/4 cup greek olives, pitted ( 1 1/2 oz/45 gm)
  • 1 pint raspberries or berries of choice
  • 1/2 cup creamy feta cheese, crumbled (50 gm)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons light olive oil
  • kosher salt and freshly ground cracked pepper
  • handful of mint leaves, chopped


  1. In a large serving bowl, layer arugula, apples, olives and 1/2 of the raspberries.
  2. In another mixing bowl, mash 1/4 cup feta slightly with the back of spoon.
  3. Add in lemon juice, olive oil, a pinch of salt and pepper and mix well with fork. Taste and adjust seasonings. ( Go easy on additional salt. The olives and feta are already salty!)
  4. When you are ready to serve, pour on half the salad dressing and toss very gently.
  5. Sprinkle with chopped mint and the remaining raspberries. Serve remaining dressing and crumbled feta cheese on the side.
  6. See blog post above for variations and a guide to creating fresh, seasonal salads throughout the year.


Dressing adapted from