Greek Salad

66 Reviews
97% would make this recipe again

A Tomato, Cucumber, Onion, and Olive Salad with Feta Cheese.

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Curing : 20 min Preparation : 10 min
250 calories/serving

Ingredients

4 tomatoes, deseeded and diced 480 g
2 cucumbers, medium size, sliced 500 g
1/2 Spanish onions, coarsely chopped 150 g
20 black olives 1/2 cup
120 g feta cheese, diced
3 tbsp extra virgin olive oil 45 mL
1 1/2 tbsp wine vinegar 23 mL
2 tsp dried oregano 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. In a small bowl, soak the coarsely chopped onion in water with few drops of vinegar about 20 min while preparing the rest of the salad.
  2. Dice the tomato(es) discarding the seeds. Put them in a salad bowl.
  3. Prepare the cucumber(s): Sprinkle with salt and let drain about 20 min. Add the sliced cucumber(s) to the salad bowl along with onion, olives and diced feta cheese.
  4. In a small bowl, whisk together the oil, vinegar, salt and pepper until the vinaigrette is emulsified. Adjust the seasoning. Pour the vinaigrette into the salad bowl then toss well. Sprinkle some oregano on top then serve.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

250

Fat

20 g

31 %

Saturated 6.5 g
+ Trans 0 g

32 %

Cholesterol

30 mg

Sodium

560 mg

24 %

Carbohydrate

14 g

5 %

Fibre

3 g

14 %

Sugars

8 g

Net Carbs

11 g

Protein

7 g

Vitamin A

41 %

Vitamin C

32 %

Calcium

19 %

Iron

14 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives ½
Fats 4
More info
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Reviews

66 Reviews (62 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Tomatoes | Vegetables | First courses/Appetizers | Salads | No Cook | Greek

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Quick, easy, and delicious. If you're planning on having leftovers or putting the dish in the fridge for any amount of time, I recommend keeping the tomatoes separate and only cutting them right before eating. The flavor of tomatoes totally dies if they've been kept in the fridge. I substituted apple cider vinegar for red wine vinegar and it was still great. If you don't like onion breath, be careful of how you prepare the onions. My first batch (small onion pieces soaked for 20-30 minutes) didn't leave me with lasting onion breath, but my second batch (larger pieces of onion, probably less vinegar used for soaking, but soaked for maybe an hour) was very potent. Make sure you don't skimp on the vinegar in the soak and that your onion pieces are small.

Useful 1
december 12, 2009 | I would make this recipe again

Delicious!

Useful 1
august 13, 2012 | I would make this recipe again

Excellent!

Useful 0

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