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Name: Greek Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup grape tomatoes cut in half lengthwise (or use diced fresh garden tomatoes); 3 small Cucumber; 1/2 red bell pepper; 1/2 yellow bell pepper; 1/2 orange bell pepper; 1/2 cup Kalamata olives cut in half (I use pitted olives); 1/4 cup sliced green onion (optional); 1/2 cup diced Feta cheese (or more); 1/2 cup Newman’s Own Olive Oil and Vinegar Dressing; 1 tsp. dried oregano

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INGREDIENTS

1 cup grape tomatoes ; cut in half lengthwise (or use diced fresh garden tomatoes)
3 small Cucumber
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 cup Kalamata olives ; cut in half (I use pitted olives)
1/4 cup sliced green onion (optional)
1/2 cup diced Feta cheese (or more)
1/2 cup Newman’s Own Olive Oil and Vinegar Dressing
1 tsp. dried oregano

INSTRUCTIONS

Mix oregano into salad dressing, set aside.

Cut tomatoes in half lengthwise, or dice garden tomatoes. Peel cucumber in strips, leaving some green stripes lengthwise. (For small garden cucumbers or Persian cucumbers you may not need to peel.)

Cut cucumbers in half lengthwise, then in slices. Remove seeds from peppers and dice peppers in 3/4 inch square pieces.Dice red onion or cut green onion into 1 inch long pieces. Drain olives and cut in half lengthwise. Cut Feta into cubes about 1/2 inch square.

Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.) Stir feta cubes into salad and season with fresh-ground black pepper. The salad can be served immediately, but I like it best when the ingredients can marinate for an hour or two.

NOTES

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Greek Salad

1 cup grape tomatoes cut in half lengthwise (or use diced fresh garden tomatoes)
3 small Cucumber 
1/2  red bell pepper 
1/2  yellow bell pepper 
1/2  orange bell pepper 
1/2 cup Kalamata olives cut in half (I use pitted olives)
1/4 cup sliced green onion (optional) 
1/2 cup diced Feta cheese (or more) 
1/2 cup Newman’s Own Olive Oil and Vinegar Dressing 
1  tsp. dried oregano

Mix oregano into salad dressing, set aside.

Cut tomatoes in half lengthwise, or dice garden tomatoes.  Peel cucumber in strips, leaving some green stripes lengthwise.  (For small garden cucumbers or Persian cucumbers you may not need to peel.)

Cut cucumbers in half lengthwise, then in slices. Remove seeds from peppers and dice peppers in 3/4 inch square pieces.Dice red onion or cut green onion into 1 inch long pieces.  Drain olives and cut in half lengthwise.  Cut Feta into cubes about 1/2 inch square.

Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.) Stir feta cubes into salad and season with fresh-ground black pepper.  The salad can be served immediately, but I like it best when the ingredients can marinate for an hour or two.

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Nutrition

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Serving Size: 1 (1365g)
Recipe Makes: Servings

Calories: 308
Calories from Fat: 81 (26%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 617.6mg		21 %
Potassium 2205.8mg		58 %
Total Carbohydrate 58.2g		17 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 46.8g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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