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 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.


Although cucumbers are felt to have originated in the far east, the majority of cucumbers sold in America today are the American Slicing variety. Most of these have a thicker skin, less flavor ,and more water content than other cucumber types. They are not all that good for eating fresh in salads or on sandwiches, but they do make very good soup. They usually have a heavy wax coating, and the skin of these is best peeled and discarded.

Smaller cucumbers are milder and sweeter. As the cucumber grows and the seeds grow they become bitter. When buying larger cucumbers, seed them.

The other ubiquitous cucumber in American markets is known as the Hothouse cucumber. These are also sold as European Hothouse, Dutch Hothouse and sometimes Burpless cucumbers. They are long and thin cucumbers with a very thin skin and few seeds (which is why they are called “burpless”). They are usually sweeter than the American slicing variety.

4 ounces cucumber = 15 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol

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Greek Salad - Acid Reflux / GERD-Friendly Version

Servings = 2 | Serving size =1 dinner salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

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 325°F.

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 178 mcg Potassium 886 mg
Magnesium 80 mg