Greek Salad
Servings
2Serving size
about 3 cups saladThis recipe can be multiplied but does not keep well. Serve with one 2-ounce whole wheat pita bread or whole wheat roll (or a gluten-free pita or roll).
Ingredients
| 2 Tbsp. Red wine vinegar |
| 1 Tbsp. Olive oil |
| 2 Tbsp. Fresh parsley (minced) |
| 1/2 tsp., leaves Dried oregano |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1 tsp.. Honey |
| 1 cucumber Cucumber (peeled, seeded and diced) |
| 1 Medium Green bell peppers (seeded and julienned) |
| 4 cup shredded Romaine lettuce |
| 12 large Green olives (black olives) |
| 2 Italian tomato Tomatoes (quartered) |
| 1/4 small White onions (red onion, cut into rings) |
| 1 ounce Feta cheese (crumbled) |
Instructions
When the dressing is chilled, whisk and add the cucumber and bell pepper and toss. Return to the refrigerator.
After the lettuce is chopped, divide it between two plates and place the olives to one side of the plate. Place the tomatoes on the other side and the onions slices on the bottom, forming a triangle between the three.
Arrange the cucumbers and peppers on one side of the plate. Pour the remaining dressing over the salads dividing equally.
Crumble the feta cheese over the top and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This salad proves why the Mediterranean diet is so good for you. Paired with some bread and a bit of good quality olive oil for dipping, it is the perfect meal – low in calories, with good quality fats, high in vitamins and so satisfying.