Greek salad
I love the freshness of the dressing and always add extra feta and olives of course! Yum!
Yield
8 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
tomatoes
firm ripe, coarsely chopped |
|
|
| 3 |
cucumbers
Lebanese, coarsely chopped |
|
|
| 1 |
red onion
sliced into rings |
|
|
| 7 | ounces |
greek olives
marinated |
* |
| 1 |
sweet red bell peppers
green or yellow, halved, deseeded, coarsely chopped |
|
|
| 6 | ounces |
feta cheese
marinated, cubed |
|
| 1 | teaspoon |
oregano
dried greek |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
olive oil, extra-virgin
use the best you can find |
|
| ¼ | cup |
lemon juice
freshly squeezed if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
tomatoes
firm ripe, coarsely chopped |
|
| 3 | each |
cucumbers
Lebanese, coarsely chopped |
|
| 1 | each |
red onion
sliced into rings |
|
| 202.3 | ml/g |
greek olives
marinated |
* |
| 1 | each |
sweet red bell peppers
green or yellow, halved, deseeded, coarsely chopped |
|
| 173.4 | ml/g |
feta cheese
marinated, cubed |
|
| 5 | ml |
oregano
dried greek |
|
| 5 | ml |
salt
|
|
| 118 | ml |
olive oil, extra-virgin
use the best you can find |
|
| 59 | ml |
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.
