Greek Salad with Lemon

Greek Salad with Lemon
Staff Writer

Nisa Burns

Greek Salad with Lemon

This low-calorie, tasty salad has no lettuce, but you can add some if you like. You can serve this at a party or picnic or take it in your lunch sack in a to-go container. 

4
Servings
189
Calories Per Serving
Deliver Ingredients

Notes

For more of Nisa's recipes, visit her website Kitchenability

Ingredients

  • pint cherry tomatoes
  • large cucumber
  • 1  Cup  pitted Kalamata olives
  • Juice from 1/2 a lemon
  • 3  Tablespoons  olive oil
  • 1  Teaspoon  dried oregano
  • 1/2  Cup  crumbled feta cheese

Directions

Cut the tomatoes in half. Peel the cucumber, then slice into long quarters and remove the seeds. Cut into large dice. Chop the olives in quarters. Mix the tomatoes, cucumber, and olives in a large bowl. Drizzle with the lemon juice and olive oil. Sprinkle with the oregano. Add the feta cheese. Toss lightly. Let stand at room temperature for ½ hour to let the flavors marinate before serving.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
9g
7%
Protein
4g
9%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
113mg
11%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Selenium, Se
5µg
9%
Sodium, Na
479mg
32%
Water
57g
2%
Zinc, Zn
1mg
13%

Greek Salad Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Salad Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.