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Greek salad

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Greek salad

I love the freshness of the dressing and always add extra feta and olives of course! Yum!

 

Yield

8 servings

Prep

15 min

Cook

0 min

Ready

15 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 tomatoes
firm ripe, coarsely chopped
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3 cucumbers
Lebanese, coarsely chopped
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1 red onion
sliced into rings
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7 ounces greek olives
marinated
*
1 sweet red bell peppers
green or yellow, halved, deseeded, coarsely chopped
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6 ounces feta cheese
marinated, cubed
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1 teaspoon oregano
dried greek
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1 teaspoon salt
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½ cup olive oil, extra-virgin
use the best you can find
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¼ cup lemon juice
freshly squeezed if possible
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Ingredients

Amount Measure Ingredient Features
6 each tomatoes
firm ripe, coarsely chopped
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3 each cucumbers
Lebanese, coarsely chopped
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1 each red onion
sliced into rings
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202.3 ml/g greek olives
marinated
*
1 each sweet red bell peppers
green or yellow, halved, deseeded, coarsely chopped
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173.4 ml/g feta cheese
marinated, cubed
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5 ml oregano
dried greek
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5 ml salt
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118 ml olive oil, extra-virgin
use the best you can find
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59 ml lemon juice
freshly squeezed if possible
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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.



* not incl. in nutrient facts Arrow up button

Comments


Calmy7

It was awesome with roast beef and wine... Just perfect on a Sunday afternoon

Ma. Estlea

Thanks for the mouth watery recipe... Hope you share more!

 

 

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 20275% 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?
 

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