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Greek Village Salad


¼ cup of extra virgin olive oil

¼ cup of lemon juice

2 teaspoons or dried oregano

1 teaspoons of Dijon mustard

⅛ teaspoon of freshly ground black pepper

½ pound cooked cubed chicken or medium shrimp

2 medium tomatoes cut into 1 inch slices and quartered

1 large cucumber cubed

1 red bell pepper, seeded and diced

2 ounces of feta cheese cup into ½ inch cubes

¼ cup of pitted olives


- In a blender, combine the oil, lemon juice, oregano, mustard, and black pepper until smooth. In a large bowl, add chicken or shrimp, tomatoes, cucumbers, bell pepper, cheese, and olives. Pour in the dressing, toss and serve.

From Gut Balance Revolution by Gerard E. Mullin

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