Mediterranean Salad


  • 1 romaine heart, chopped
  • 6 ounces cherry tomatoes, sliced
  • 1 english cucumber, quartered
  • 1 red bell pepper
  • 1/4 cup kalamata olives, sliced
  • 1/4 red onion, sliced
  • 3 tablespoons almond milk herb cheese*
  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • salt and pepper, to taste
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon mint leaves, chopped (plus extra for garnish)

For the yogurt sauce:

  • 6 ounces almond milk greek yogurt*
  • juice of 1 lemon
  • 1 tablespoon fresh dill, chopped
  • salt and pepper, to taste


  1. Place romaine hearts, tomatoes, cucumber, bell pepper, olives, onion, and herb cheese in a large mixing bowl. Then add olive oil, lemon juice, salt and pepper, dill, and mint and toss to combined.
  2. Mix together yogurt sauce ingredients until combined.
  3. Eat the two together. It’s really that easy.


*I used Kite Hill Almond Milk Cheese

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