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Quick Greek Grain Salad
January 5, 2020

This Greek Grain Salad makes great use Mediterranean flavors. Adding a whole grain to the mix adds fibre-filled carbs for an energizing twist on classic Greek salad. Pearled wheat berries are my favorite grain to add to this salad – they are deliciously nutty and chewy – but any whole grain you have on hand works perfectly. You can even make it a Greek Pasta Salad with lentil pasta. I love this recipe because it is simple, makes use of leftovers, and easy to put together for a quick weekday lunch!

If your following the Fundamental Four Formula the meal is a perfect lunch breakdown with:

  • Protein: chicken
  • Fats: feta and olives
  • Volume: peppers, cucumber, tomato, onions
  • Fibre-Filled Carbs: whole grain rice or quinoa
  • Freebies: lemon, salt, and pepper

This is the perfect lunch recipe if you are following the F4 plate visuals. I often have 1-2 servings to feel full & satisfied!


4 Servings


Nutrition Facts



Protein: 26g


Fat: 7g


Carbohydrates: 26g


  • 2 cups cooked grain (eg. rice, quinoa, wheat berries)
  • 1 large (8 ounces) chicken breast, diced
  • 2 (300g) bell peppers, diced
  • 1 (200g) English cucumber, diced
  • 1 cup (250g) cherry tomato, halfed
  • 1/2 (75g) red onion, thinly sliced
  • 2 ounces feta, crumbled
  • 1/2 cup olives, chopped
  • 1 lemon juice, squeeze
  • salt and pepper to taste


  1. Prepare and chill your grain (eg. quinoa, wheat berries, or rice) ahead of time or use leftovers. My favorite are chewy wheat berries!
  2. Prep your chicken breast however you prefer. You can use leftover chicken, grilled chicken, baked chicken, or saute it in a pan. Let your chicken cool.
  3. Chop the peppers, cucumber, tomatoes, and onion and add them to a large mixing bowl.
  4. Combine the cooked grain of choice, chicken, vegetables, and toss them with the feta, olives, and a squeeze of lemon.
  5. Chill and enjoy for a quick lunch!