Greek Salad
Servings: 4 servings
Calories: 365kcal
This family-friendly, fresh, delicious Greek Salad can be eaten as a light meal or as a side to your main course. Tomatoes, cucumbers, onions, creamy feta cheese and olives come together with a simple dressing of olive oil, red wine vinegar and oregano.
Ingredients
- 350 g diced cucumber
- 300 g halved cherry tomatoes
- 155 g sliced red capsicum (bell pepper)
- 80 g finely sliced red onion
- 50 g kalamata olives
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp sea salt flakes
- 1 tsp dried oregano, plus extra to serve
- 200 g feta cheese, crumbled
Instructions
- Toss the veggies – Toss the cucumbers, tomatoes, capsicum, red onion and kalamata olives together in a large bowl.
- Add the dressing – Drizzle with olive oil and red wine vinegar. Sprinkle with salt and oregano, toss to coat.
- Serve – Serve topped with feta cheese and an extra sprinkle of oregano.
Notes
MAKE AHEAD
Cut the vegetables and store them refrigerated in airtight containers or reusable sandwich bags up to 24 hours prior to using. Combine the dressing and store it separately to the salad. Combine the vegetables with the dressing when you are ready to serve.LEFTOVERS
Greek Salad is best made and consumed immediately but leftovers can be kept refrigerated up to 24 hours.Nutrition Facts
Greek Salad
Amount per Serving
Calories
365
% Daily Value*
Fat
32
g
49
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
18
g
Cholesterol
38
mg
13
%
Sodium
1325
mg
58
%
Potassium
449
mg
13
%
Carbohydrates
6
g
2
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
11
g
22
%
Calcium
205
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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