Greek Salad with Radish Microgreens

Our spicy radish microgreens add a fun spin to this classic greek salad. Top with grilled chicken for an extra protein boost!


For salad:

  • 2 cucumbers, cut lengthwise and sliced
  • 1 large bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 20 oz cherry tomatoes, halved
  • 15 oz chickpeas
  • 15 oz crumbled feta cheese
  • 2 cups radish microgreens
  • 3 oz olives, halved

For dressing:

  • 1/3 cup olive oil
  • juice from 1/2 lemon
  • 1 tsp dijon mustard
  • 1 tsp oregano
  • 1/2 tsp basil
  • pinch of garlic powder


Make dressing: combine all ingredients in a small bowl and whisk well. Set aside.

Assemble salad: Add all ingredients except radish microgreens and feta cheese to a large bowl and toss to combine. Add radish microgreens and dressing and toss very gently. Sprinkle with feta cheese and serve!

Tip: leftovers from this salad will continue to marinate in the fridge. Toss with salad greens the next day for a refreshed salad!