Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar." -Oscar Wilde, Writer

The refrigerator light goes on...

Tomatoes are usually a part of a Greek Salad and for this GERD-friendly version I have left them out. If you have reflux you might be able to tolerate a quarter of a small tomato on this salad. Start low and go slow. Possible GERD Triggers: olives, peppers, cucumbers.


GERD-Friendly Greek Salad

Servings: 2 | Serving size: 1 dinner salad

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The dressing will keep well in the refrigerator for about 4 days. Other ingredients can be prepared the night before.

Serve with a whole wheat pita or gluten-free roll and 1/2 ounce semi-soft goat cheese.


  • 8 ounces Japanese eggplant (cut into 1 inch cubes)
  • spray olive oil
  • 1 ounce feta cheese (crumbled)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp flat leaf parsley (minced)
  • 1/2 tsp dried oregano
  • 3 Tbsp 2% milk
  • 1 medium cucumber (peeled, seeded and sliced)
  • 1/4 yellow bell pepper (seeded and julienned)
  • 4 cups romaine lettuce (chopped)
  • 12 black olives (not oil cured)
  • 2 small whole wheat or gluten-free pita bread rounds

Place a large non-stick skillet in the oven and preheat to 325F.

After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.

Place the feta cheese, oil, parsley, oregano and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.

After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.

Nutrition Facts

Serving size = 1 dinner salad

Servings = 2


Amount Per Serving

Calories 305 Calories from Fat 136
% Daily Value
Total Fat 16g 24%
    Saturated Fat 4g 21%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 16mg 5%
Sodium 793mg 33%
Total Carbohydrates 36g 12%
    Dietary Fiber 11g 44%
    Sugars 10g
Protein 10g
Vitamin A 149% Vitamin C 147%
Calcium 25% Iron 25%
Vitamin K 178mcg Potassium 886mg
Magnesium 80 mg