I kept the nutrition information separate for the salad and the dressing so you can vary how much dressing you use. You can also reduce sodium intake by cutting back on how much olives and feta cheese you include. The recipe is for 2oz of feta, but you can always use less if you desire. The great thing about Greek salads is you can be as creative as you’d like with the ingredients. Enjoy!
Serves: salad serves 3 portions – dressing is per tablespoon
Ingredients
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Salad:
- 1 English cucumber – cut lengthwise then sliced 1/4 inch thick
- 1/2 green bell pepper – chopped into 1/2 inch pieces
- 1/2 orange bell pepper – chopped into 1/2 inch pieces
- 1 small red onion – diced
- 1 cup on the vine cherry tomatoes – cut into 4’s
- 1/4 cup Greek Kalamata olives – halved
- 2 tablespoons fresh mint leaves
- feta cheese for topping
Directions:
- Combine all dressing ingredients into a small container with a lid. Close lid tightly and shake to combine all ingredients well. Set aside, let rest for at least 10 minutes.
- Add all salad ingredients into a serving bowl and mix gently to combine. Drizzle dressing over top, sprinkle with feta and additional oregano. Enjoy!
Nutrition Information for Salad:
Per serving: Calories: 157; Total Fat: 10g; Cholesterol: 10mg; Sodium: 631mg; Total Carbohydrates: 13g; Dietary Fiber: 3g; Sugars: 6g; Protein: 6g
Nutrition Bonus: Potassium: 223mg; Vitamin A: 38%; Vitamin C: 98%; Calcium: 9%; Iron: 3%
Nutrition Information for Dressing:
Per serving: Calories: 63; Total Fat: 7g; Cholesterol: 0mg; Sodium: 112mg; Total Carbohydrates: 0g; Dietary Fiber: 0g; Sugars: 0g; Protein: 0g
Nutrition Bonus: Potassium: 5mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 1%; Iron: 1%
