If you’re looking for an easy, fresh meal prep idea perfect for healthy lunches (especially if you’re like me and trying to figure out how to eat for menopause!!), this Greek Salad trick will be your new best friend.
Last week, one of my sweet Instagram friends commented, “I just wish someone would teach me how to eat now that I’m in menopause!” Oh, friend…I feel that deep in my soul! I’ve been trying to figure out this “new and improved” menopause body myself. Since it’s determined to feel and act differently whether I like it or not, I decided it was time to train my mind to think positively about it, too.
Recently, I started following a new program (the Gina Livy program, if you’re curious), and it’s been a good first week. My focus isn’t so much on the number on the scale anymore — though, I have to admit, seeing the scale inch down does make me do a little happy dance! Instead, I’m more focused on feeling good, energized, and strong.
One of my biggest struggles has been prepping and planning healthier meals. Goodness- give me a few hours and some casserole dishes, and I can stock a freezer like nobody’s business! But fresh foods? Every day? That’s a whole new learning curve.
So, I’m sharing what I’m learning with you in real time. One simple thing that’s been helping me is making a big bowl of this Greek salad at the beginning of the week. I pair it with whatever leftover protein we have on hand, and it makes lunch a breeze. As the salad gets a little juicier from the dressing over a few days, I just toss in some extra cucumber and red pepper to freshen it up. For this upcoming week, I made one small tweak: I de-seeded the tomatoes first so the salad stays crisp and not watery. It’s a small thing, but I expect it to make a big difference.
Ingredients You’ll Need for Greek Salad
(For exact measurements and detailed instructions, see the printable recipe card at the bottom of this post!)
You’ll need to pick up these things at the grocery store:
- Cucumber
- Red pepper
- Tomatoes (I prefer Roma tomatoes – deseeded)
- Red onion
- Kalamata or black olives without seeds
- Feta cheese
- Olive oil
- Lemon Juice (Fresh squeezed for from the bottle will work)
- Oregano
- Salt and pepper
Instructions for this Easy Greek Salad
Yes, you’ll need to do some dicing and chopping for this recipe, but it does come together quite fast. I originally wrote this post years ago, so the pictures are a bit different than what I did yesterday, but the method is the same!
1.Deseed the peppers and cut them in strips. 
2.Cut the strips into large dices.
1.Cut the red onion into checkerboard dices by slicing not quite all the way through.
2.Then, turn it onto its side and slice into dices!
6. Dice tomatoes 
7. Stir all veggies together in a large bowl.
How to Portion and Store This Recipe to Fit Your Lifestyle
Make-Ahead Tip:
- Prepare the salad on Sunday night, store it covered in the fridge, and enjoy it all week.
- To keep it fresh, you can add a handful of extra chopped cucumber and peppers mid-week if it starts to get too juicy.
Serving Tip: Serve a scoop of salad alongside leftover chicken, grilled steak, salmon, taco meat, or even a few boiled eggs for a complete, easy lunch!
What are your favorite meal prep ideas?
Are you, too, trying to learn how to eat to make our “new” menopause bodies happy, too? If so, if you have any tips or tricks for me in that department, I’m all ears! Just comment below. I can’t wait to hear!!
Do you have a Pinterest board for recipes? If so, pin this recipe to find it easily later.
Crisp & Colorful Summer Salad {Greek Salad}
Preparing a substantial quantity of this Greek salad allows for a week of tasty, fresh lunches, complete with easy advice to maintain its crispness and superb flavor.
Ingredients
Method
- Combine the chopped vegetables in an expansive bowl, ensuring they are well tossed.
- Blend the dressing components, then drizzle them onto the vegetables; incorporate the cheese and olives, followed by a final toss.
