Greek · Lunch
Greek Salad
A chilled Greek salad of ripe tomato wedges, cucumber, green bell pepper, red onion and Kalamata olives, topped with a thick slab of feta cheese and dressed with extra-virgin olive oil, red wine vinegar and dried oregano. No lettuce is used, in keeping with village-style preparation. Served at room temperature.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
413Calories
14.8gProtein
34.4gFat
15.8gCarbs
8.4gSugar
4.4gFiber
1564mgSodium
61mgChol
15.4gSat Fat
680mgPotassium
1030mgCalcium
1.6mgIron
1.2mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Cut tomato into wedges, slice cucumber into half-moons, slice bell pepper into rings, and thinly slice red onion into separate piles on a cutting board.
2
Build
Arrange tomato, cucumber, bell pepper and red onion in a shallow bowl, scattering olives among the vegetables.
3
Finish
Place feta slab on top, drizzle olive oil and vinegar over all, sprinkle oregano, salt and black pepper.
4
Rest
Let sit uncovered at room temperature 10 minutes so vinegar and oil mingle with vegetable juices.
5
Plate
Serve in its bowl with feta whole on top, ready to be broken apart and mixed at table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g feta cheese, cut into a thick slab
- 22 medium tomato (300g), cut into wedges
- 11 cucumber (240g)
- 11 green bell pepper (160g)
- 11 small red onion (120g)
- 1616 Kalamata olives (50g)
- 4 tbsp60ml extra-virgin olive oil
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
