July 17, 2020
Greek Salad
This salad is bight and fresh salad that goes well with any Mediterranean main. Leave the feta out to make it dairy-free.
Servings: 4
Calories: 182kcal
Ingredients
- 1 English cucumber quartered and sliced 1/2-inch thick
- 1 cup cherry tomatoes halved, or 1 large tomato, diced
- 1/4 red onion diced, or 2 green onions, sliced
- 1/2 red bell pepper cut into 1/2-inch diced
- 1/2 cup pitted Kalamata olives
- 1/2 tablespoon fresh oregano minced
- 1/2 tablespoon parsley minced
- salt and ground black pepper to taste
- 2 tablespoons red wine vinegar or to taste
- 3 tablespoons olive oil or to taste
- 2 ounces feta cheese crumbled, omit for dairy-free
Instructions
- Season the cucumbers with salt and let stand for 15 minutes to drain excess liquid.
- While the cucumbers drain, chop the remaining ingredients. Combine cucumbers, tomatoes, onions, peppers, olives, and herbs in a large bowl. Season to taste with salt and pepper then toss with the red wine vinegar. Finally, toss with olive oil and sprinkle with feta.
Nutrition Facts
Greek Salad
Amount per Serving
Calories
182
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Cholesterol
13
mg
4
%
Sodium
428
mg
19
%
Potassium
233
mg
7
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
895
IU
18
%
Vitamin C
31
mg
38
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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