Greek Vegetable Salad Recipe
All the flavors of the Mediterranean including tomatoes, cucumbers, bell peppers, red onion and olives in a Greek vinaigrette dressing. Feel free to use provolone cheese instead of feta if you do not like feta's strong flavor.
Ingredients
- 4 Medium Tomatoes, Cut Into Wedges
- 1 Medium Red Bell Pepper, Halved & Sliced Thin
- 1 Medium Yellow Bell Pepper, Halved & Sliced Thin
- 1/4 Small Red Onion, Sliced Thin
- 1 Large Cucumber, Seeded, Sliced Thin & Halved
- 3/4 Cup Kalamata Olives, Whole Pitted Or
- 1/2 Cup Black Olives, Sliced
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Black Pepper
- 1 Tbsp. Dried Parsley
- 1 Tsp. Dried Oregano
- 1 Clove Garlic, Minced
- 1/2 Cup Olive Oil
- 2 Tbsp. Lemon Juice
- 6 Ounces Cubed Feta Cheese
Directions
- In a large bowl combine tomatoes, bell peppers, onion, cucumber, and olives. Sprinkle with salt and pepper. Toss lightly.
- In a small bowl combine parsley, oregano, garlic, oil and lemon juice; whisk until well incorporated. Pour dressing over vegetables, toss well.
- Let stand 1 hour to marinate at room temperature. Sprinkle with feta cheese and serve. Refrigerate leftovers.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 440 | |
| Calories from Fat 392 | 89% |
| Total Fat 44.08g | 55% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 679mg | 28% |
| Potassium 307mg | 9% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.69g | 3% |
| Protein 5.39g | 9% |
