Greek Salad

Greek Salad

Bright and colorful, best made with garden-fresh vegetables.

  1. 1 medium cucumber, peeled, seeded, and cut into half moons
  2. 1 large ripe tomato, cut in half and sliced
  3. 1/3 cup thinly sliced red onion
  4. 1/2 cup pitted Kalamata olives, cut in half
  5. 1/3 cup crumbled fat-free feta cheese
  6. Juice of 1/2 lemon
  7. 1 tablespoon extra-virgin olive oil
  8. 2 teaspoons red wine vinegar
  9. Salt to taste
  10. Freshly ground black pepper to taste
  11. 1/3 cup thinly sliced basil

In a bowl layer the cucumber, tomato, red onion, olives, and feta cheese. In a separate bowl whisk together the lemon juice, olive oil, and red wine vinegar. Season with salt and pepper to taste. Pour over the salad and garnish with the basil.

Serves 5

NUTRITION

Per 1 cup serving:
  1. Calories: 61
  2. Fat: 4 g (0 g EPA, 0 g DHA, < 1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 1 mg
  5. Sodium: 220 mg
  6. Carbohydrate: 5 g
  7. Dietary Fiber: 2 g
  8. Sugars: 2 g
  9. Protein: 2 g
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