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Classic Greek Salad
Serving Size:
10
servings
This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.
Recipe by:
Mayumi Tavalero
Cook Times
Active Prep
10
Hands-On Cook
0
Hands-Off Cook
0
Passive
0
Total Time
10
minutes
minutes
Recipe Serving Size
10
servings
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Vegetable Peeler
Ingredients
3
English cucumber
peeled and diced
5
tomato
cut into wedges
1
cup
pitted olives
1
cup
red onion
slivered
5
tablespoon
extra virgin olive oil
3
tablespoon
fresh lemon juice
about 1 large lemon
1
cup
Feta cheese
crumbled
1
teaspoon
Kosher salt
¼
teaspoon
freshly ground black pepper
Instructions
In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.
Reheating Instructions
Dress salad just before serving.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
9
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
384
mg
|
Potassium:
347
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
927
IU
|
Vitamin C:
17
mg
|
Calcium:
104
mg
|
Iron:
1
mg