Greek Salad
A fresh and healthy salad. No lettuce is used so it keeps well in the fridge for a couple days.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 6
qeveg
gf
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 2 cloves fresh garlic, peeled minced
- 1 tablespoon fresh lemon juice
- salt, to taste i personally don't add any, cheese and olives add enough salt
- freshly ground pepper, to taste
- 3 tablespoons fresh italian parsley chopped fine
- 1/4 cup red onion chopped fine
- 2 cups (heaping) tomatoes roughly chopped
- 1 large cucumber roughly chopped
- 1 large red bell pepper roughly chopped
- 1/2 cup kalamata olives
- 1 cup (heaping) feta cheese cubed
- Carbohydrate 6.6302737518864 g
- Cholesterol 0 mg
- Fat 5.67056167028801 g
- Fiber 1.39184997472951 g
- Protein 0.956150833377568 g
- Saturated Fat 0.784373667165042 g
- Serving Size 1 1 Serving (112g)
- Sodium 102.996958335876 mg
- Sugar 5.2384237771569 g
- Trans Fat 0.255162000096184 g
- Calories 78 calories
1. Whisk olive oil, balsamic vinegar, lemon juice, oregano, garlic, salt (if using), black pepper, parsley, and onion together until well combined. 2. In a large bowl stir together the tomatoes, cucumber, red bell pepper and olives. 3. Stir in the dressing then toss to combine. 4. Gently toss in the cheese. 5. Let sit for 20 minutes to allow flavors to meld a bit. Serve room temperature or cold. Enjoy!
