My Big Fat Southern Greek Salad

Prep Time: 15 minutes

Yield: about 6 servings



Salad Base

4 cups Kale (loosely packed)

3  cups Spinach (tightly packed)

2 cups Arugula (loosely packed)

6 Summer Radishes (small, sliced)

1 ½ cups Olives (more or less to taste)

2 Cucumbers (large, sliced)

2 cups Cherry Tomatoes

2 tbsp Extra Virgin Olive Oil

¼ tsp Sea Salt


Salad Dressing

4 tbsp Balsamic Vinegar

4 tbsp Noble Made Mustard BBQ Sauce

3 tbsp Yuzu Citrus Hot Sauce or ½ tbsp orange juice, ½ tbsp lemon juice, ½ tbsp hot sauce

2 tbsp Extra Virgin Olive Oil

1 tsp Black Pepper

1 tsp Crushed Red Pepper

1 tsp Sea Salt

Optional Toppings

            ½ cup Crushed Okra Chips

            ¼ cup Feta Cheese



Salad Prep

  1. Add salad greens, olive oil, and sea salt  to a large serving bowl. Massage gently, until greens are lightly coated.
  2. Add radishes, olives, cucumbers, and tomatoes. Toss lightly. Set aside.

Salad Dressing Prep

  • Mix all salad dressing ingredients thoroughly in a small bowl.

Salad Serving

  • Cut cooled (not cold) Crunchy Quesadillas into small strips or bite-size pieces. 
  1. Add quesadilla pieces to prepped salad base. 
  2. Pour salad dressing over salad base and quesadilla pieces. 
  3. Gently toss until all vegetables and quesadilla pieces are covered.
  4. Optional: Add feta cheese and okra chips to taste.

Note: For sugar-sensitive bodies, this recipe is just as great eliminating the brown sugar and honey.

This recipe was created by @kholi. As a Liberian, growing up in Winston-Salem, NC, her historical foodways have often mixed with the flavors of the large Latinx and Greek communities in her small town. This makes for a palate that craves bold, multicultural flavors created from hearty ingredients. Give her a follow and check out her blog for even more recipes and wellness inspiration. 

Check out the Crunchy Quesadillas recipe here for an extra crunch to your Big Fat Southern Greek Salad!