Greek salad
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Saved in 42 recipe boxes and 6 cookbooks
Saved in 42 recipe boxes and 6 cookbooks
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I love the freshness of the dressing and always add extra feta and olives of course! Yum!
Metric measurements
* not incl. in nutrient facts
Ingredients
| 6 | each | tomatoes | firm ripe, coarsely chopped |
| 3 | each | cucumbers | Lebanese, coarsely chopped |
| 1 | each | red onion | sliced into rings |
| 7 | ounces | greek olives | marinated* |
| 1 | each | sweet bell pepper | green or yellow, halved, deseeded, coarsely chopped |
| 6 | ounces | feta cheese | marinated, cubed |
| 1 | teaspoon | oregano | dried greek |
| 1 | teaspoon | salt | |
| 1/2 | cup |
olive oil, extra-virgin |
use the best you can find |
| 1/4 | cup | lemon juice | freshly squeezed if possible |
Directions
Combine tomato, cucumber, onion, bell peppers, olives and feta in a salad bowl.
Whisk together the oil and slowly add the lemon juice in a thin stream.
Season with oregano and the salt.
Drizzle the salad with dressing and toss to combine.
Serve immediately.
Top with some fresh ground pepper if desired. Feel free to serve on top of a bed of chopped romaine lettuce.
First published: 2009-01-18 last updated: 2013-05-23
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Nutrition Facts
Serving Size 268g (9.5 oz)Amount per Serving
Calories 20275% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 12mg
4%
Sodium 456mg
19%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
9%
Sugars g
Protein
8g
Vitamin A 19%
•
Vitamin C 104%
Calcium 10%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?