Greek Salad
This is the perfect summer salad. Light. Tangy. It will hit the spot on a busy work day or travel or for that perfect dinner.
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon dried oregano more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese cut into ½ inch cubes*
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives or green
- ⅓ cup fresh mint leaves
- Optional: 3 oz grilled chicken or fish
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.
- Drizzle with the dressing and very gently toss.
- Sprinkle with a few generous pinches of oregano and top with the mint leaves.
- Season to taste and serve.
Notes
Nutritional Info:
Calories: 422
Carbs 13g
Protein 31g
Fat 28 g Macros:
Fat: 59% (Don’t be alarmed. It’s healthy fat which is unsaturated fat)
Protein: 29%
Carbs: 12%
Calories: 422
Carbs 13g
Protein 31g
Fat 28 g Macros:
Fat: 59% (Don’t be alarmed. It’s healthy fat which is unsaturated fat)
Protein: 29%
Carbs: 12%
Greek Salad
This is the perfect summer salad. Light. Tangy. It will hit the spot on a busy work day or travel or for that perfect dinner.
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon dried oregano more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese cut into ½ inch cubes*
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives or green
- ⅓ cup fresh mint leaves
- Optional: 3 oz grilled chicken or fish
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.
- Drizzle with the dressing and very gently toss.
- Sprinkle with a few generous pinches of oregano and top with the mint leaves.
- Season to taste and serve.
Notes
Nutritional Info:
Calories: 422
Carbs 13g
Protein 31g
Fat 28 g Macros:
Fat: 59% (Don’t be alarmed. It’s healthy fat which is unsaturated fat)
Protein: 29%
Carbs: 12%
Calories: 422
Carbs 13g
Protein 31g
Fat 28 g Macros:
Fat: 59% (Don’t be alarmed. It’s healthy fat which is unsaturated fat)
Protein: 29%
Carbs: 12%