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Greek Salad

A colorful salad topped with an oil-free, salt-free salad dressing made from balsamic vinegar, stone ground mustard, and maple syrup.

  • Author: Dr. Rosane Oliviera
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
Print Recipe



  • 2 cups cucumber, chopped
  • 2 cups red bell pepper, chopped
  • 2 cups yellow bell pepper, chopped
  • 1 cup tomato, chopped
  • 1/4 cup kalamata olives, cut into quarters


  • 3 tbsp balsamic vinegar
  • 2 tbsp stone ground mustard
  • 1 tbsp maple syrup


  1. Combine salad ingredients in a large bowl and mix until fully incorporated. Refrigerate.
  2. Mix dressing ingredients in a small container and keep refrigerated until serving.
  3. Serve salad chilled and top with salad dressing.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.