This Whole30 Greek Salad is super simple to make, super fresh and full of flavor! The crunchy purple onions combined with the plump red cherry tomatoes and crunchy peppers is to die for. This Whole30 salad only takes minutes to make and is a great salad to prepare for meal prep while doing the Whole30!
I have always hated purple onions but as I have gotten older I am obsessed with them! Purple onions can take a dish to a whole new level and really add a nice crunch. I love this recipe because it is super fresh, crunchy and full of flavor.
Why You Will Love This Recipe
- The recipe is so simple to make! You just prepare the ingredients, place in a bowl, mix, and enjoy!
- This recipe is naturally paleo, gluten free, whole30, dairy free, vegan, and soy free.
- Kids will even love this recipe!
- I love to pair this with my Honey Lemon Garlic Chicken Drumsticks! It is the perfect combinations of flavors.
- The fresh vegetables gives a great refreshing crunch while the fresh purple onion gives a spice and pepper flavor.
- This is a great dish to make in advance to eat throughout the week or make a large batch to take to a cookout or dinner party.
For the salad:
- Grape tomatoes-I love these crunchy little tomatoes! Make sure they are fresh, firm and washed. You can cut them in half but I only suggest doing this if you plan on eating the salad right away. If you do not eat it right away and cut them in half they may get soggy.
- Cucumbers & zucchini-Adds a nice crunch! I will say if you plan on prepping this salad in advance, you could swap this with extra zucchini because zucchini has less water and will last longer in the fridge.
- Purple onion-To give this salad a nice crunch! I personally like to slice it longways in this salad.
- Red wine vinegar-I love this taste in this paleo greek salad. You can use apple cider vinegar if you are avoiding the alcohols in vinegars.
- Sea salt and dried herbs-To taste. I like to use dried parsley and oregano!
- Olive oil-My go to oil for salads. You can use avocado oil here but it may change the flavor of the salad.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you don’t like purple onion, you can always leave out, or use less.
- I love the taste of dried oregano but if you are not as much of a fan as I am, you can adjust the recipe to use less.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Tip # 1: I recommend leaving the skin on the zucchini and cucumbers. This will prevent the vegetables from getting soggy from the dressing.
- Tip # 2: When cutting up the onion, you can slice in half and keep the root side on. This will make it easier to slice the onion without it falling apart.
- Tip # 3: If the onion juice can cause your eyes to water, you can place in the freezer for a few minutes prior to slicing. This will help to prevent the juices from spreading and causing your eyes to water.
Yes you can! I suggest not cutting the tomatoes if you are going to prepare it beforehand. If you want it to be super fresh, add in the dressing prior to serving.
I feel like this greek salad makes for the best summer side dish! I would love to eat this with: thai pasta salad or paleo pasta salad. You could also add chicken or another protein to the salad to make it a complete meal.
This is up to your preference! I love to slice mine in half moons. If you don’t like as large of onion bites you can dice the onion or cut into smaller cubes.
- This dish can be stored in an air tight container for up to 5 days in the refrigerator.
Other Paleo Salads You Will Love
Want a free guide of my go to healthy alternatives?
Whole30 Greek Salad
- Large bowl
- 1 large cucumber diced
- 20 mini grape tomatoes
- 1/2 half purple onion sliced or diced
- 1 small zucchini diced and cubed
For the dressing:
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp dried parsley
- 2 tsp dried oregano
- pinch sea salt
- Mix the dressing in a bowl and toss with the veggies. Store in the fridge for up to 3 days.