Greek Salad
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Greek Salad
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Traditional Greek salad is simple and vibrant. Fresh tomatoes, cucumber, red onion, olive and feta, tossed in an herby salad dressing.
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Ingredients
For the Salad:
- ½ cup thinly sliced and halved red onion
- 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
- 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
- 1 pint Grape or Cherry Tomatoes halved
- 1 green bell pepper cored and cut into 1-inch cubes
- ⅔ cup kalamata olives pitted (leave whole)
- 1 tablespoon capers drained (optional)
- 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
- fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small garlic clove grated or finely minced
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
- In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
- Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
- Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
- Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.
Notes
- TO STORE: Refrigerate leftover salad in an airtight storage container for up to 2 days.
- TO MAKE IN A MASON JAR: Layer rinsed and drained canned chickpeas at the bottom of a mason jar with some dressing, followed by the olives, feta, crunchy veggies, and finally the lettuce. Dump the salad into a bowl when you’re ready to eat and toss to distribute the dressing.
Nutrition Information
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Serving
1(of 6)
Calories
236kcal
(12%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
34mg
(11%)
Potassium
596mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
9823IU
(196%)
Vitamin C
41mg
(46%)
Calcium
255mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 236kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9823IU | 196% |
| Vitamin C | 41mg | 46% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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