Summer Greek Salad
Yield
4 servingsPrep
10 minCook
0 minReady
15 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
feta cheese
|
|
1 | x |
salt and black pepper
to taste |
* |
½ | tablespoon |
oregano
fresh chopped |
|
4 | large |
tomatoes
ripe, cut into quarters |
|
1 | each |
red onion
sliced thin |
|
½ | cup |
kalamata olives
|
* |
2 | each |
cucumbers
sliced thin |
|
¼ | cup |
olive oil, extra-virgin
|
|
2 | tablespoons |
red wine vinegar
|
|
2 | teaspoons |
lemon juice
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
feta cheese
|
|
1 | x |
salt and black pepper
to taste |
* |
7.5 | ml |
oregano
fresh chopped |
|
4 | large |
tomatoes
ripe, cut into quarters |
|
1 | each |
red onion
sliced thin |
|
118 | ml |
kalamata olives
|
* |
2 | each |
cucumbers
sliced thin |
|
59 | ml |
olive oil, extra-virgin
|
|
3E+1 | ml |
red wine vinegar
|
|
1E+1 | ml |
lemon juice
|
Directions
Drain the cheese, roughly chop it and place it in a large salad bowl.
Add the cucumbers, olives, tomatoes, oregano, salt and pepper and mix.
Whisk the olive oil, vinegar and lemon juice in a bowl and then pour over the salad and toss.
Other common additions include romaine lettuce, bell peppers and anchovies.