Easy Greek salad
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Toss yourself a big bowl of this delicious salad. It's a great way to use readily available summer produce.
Number of servings: 6
Serving size: 1 cup
6 romaine lettuces leaves, torn into 1 1/2 inch pieces
1 medium cucumber, peeled and sliced
1 medium tomato, chopped
1/2 cup red onion, sliced
1/3 cup feta cheese, crumbled
For the Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
Time needed: 15 minutes preparation
- Combine lettuce, cucumber, tomato, onion, and cheese in large serving bowl.
- Whisk together oil, lemon juice, oregano, and salt in small bowl.
- Make the dressing. Pour the dressing over the lettuce mixture; toss until coated. Serve immediately.
|Total Fat:||7 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||4 g|
|Dietary Fiber:||1 g|
Tips and variations
Add sliced black, green, or Kalamata olives.
To add protein, top the salad with grilled, baked, or roasted chicken or cooked garbanzo beans.
Serve the salad along with hummus and pita wedges.
This was adapted from the United States Department of Agriculture's Easy Greek salad (no date; What's Cooking? USDA Mixing Bowl).
Tomato cucumber salad with Italian dressing — Try this simple vegetable salad for a taste of summer. This recipe includes three different dressing recipes.
Bean and garlic dip (hummus) — Make yourself a homemade batch of hummus. It's a great way to get kids involved in the kitchen.