Greek salad

Greek salad.
Category, , DifficultyBeginner

A Greek salad is a tasty but light starter, leaving plenty of room for the main course. Also you can prepare it earlier and throw it together when you're ready, and left overs (remember to store without dressing) make good lunches if used up in the next couple of days.

Yields6 Servings
INGREDIENTS
 1 large cucumber.
 6 large tomatoes.
 2 red onions, peeled.
 1 handful of stoned black olives (optional)
 300 g Feta cheese (or low fat alternative).
 1 tsp dried oregano.
 Extra virgin olive oil.
 Red wine vinegar.
 1 small French stick. I realise this is not very Greek, so feel free to serve with any bread, but I find this has just the right crunch.
METHOD
1

Chop the cucumber, tomatoes and onion into similar sized chunks and chop the feta into slightly smaller chunks.

2

Combine the chopped ingredients with the oregano.

3

Pour on some oil and a slosh of vinegar and toss the salad in the dressing. Add a bit at a time as you don’t want to drown it. The amounts are according to taste, but a 1 to 3 ratio of oil to vinegar is a good guideline.

4

Chop the bread into chunks and put into a bowl on the table.

5

Serve the salad in bowls.

ALTERNATIVES
6

As an alternative to the olive oil and vinegar, use a French dressing and omit the oregano.

7

Adding a green pepper gives extra crunch and a different taste.

8

Many supermarkets now stock a lower fat alternative to feta. These are perfectly acceptable to most taste wise, and can make a major difference as the cheese is where virtually all of the fat in a Greek salad is found.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 283
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 7.7g39%
Cholesterol 45mg15%
Sodium 882mg37%
Potassium 615mg18%
Total Carbohydrate 25.2g9%
Dietary Fiber 3.7g15%
Sugars 9.7g
Protein 11.4g23%

Calcium 22%
Iron 10%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 1 large cucumber.
 6 large tomatoes.
 2 red onions, peeled.
 1 handful of stoned black olives (optional)
 300 g Feta cheese (or low fat alternative).
 1 tsp dried oregano.
 Extra virgin olive oil.
 Red wine vinegar.
 1 small French stick. I realise this is not very Greek, so feel free to serve with any bread, but I find this has just the right crunch.

Directions

METHOD
1

Chop the cucumber, tomatoes and onion into similar sized chunks and chop the feta into slightly smaller chunks.

2

Combine the chopped ingredients with the oregano.

3

Pour on some oil and a slosh of vinegar and toss the salad in the dressing. Add a bit at a time as you don’t want to drown it. The amounts are according to taste, but a 1 to 3 ratio of oil to vinegar is a good guideline.

4

Chop the bread into chunks and put into a bowl on the table.

5

Serve the salad in bowls.

ALTERNATIVES
6

As an alternative to the olive oil and vinegar, use a French dressing and omit the oregano.

7

Adding a green pepper gives extra crunch and a different taste.

8

Many supermarkets now stock a lower fat alternative to feta. These are perfectly acceptable to most taste wise, and can make a major difference as the cheese is where virtually all of the fat in a Greek salad is found.

Greek salad