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
210
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 1 pint cherry tomatoes
  • 1 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
17g
24%
Sugar
9g
10%
Saturated Fat
13g
54%
Cholesterol
22mg
7%
Carbohydrate, by difference
13g
10%
Protein
4g
9%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
148mg
15%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
95mg
14%
Selenium, Se
4µg
7%
Sodium, Na
231mg
15%
Water
53g
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.