Greek Vegetable Salad Recipe
Servings: 6
Ingredients
- 4 med. tomatoes; cut into thin wedges
- 2 med. green peppers; cut into rings
- 1 lg. cucumber; peeled and cut lengthwise and sliced 1/4 inch thick
- 1/2 c. sliced ripe or possibly Greek olives
- 6 ounce. (1 1/2 c.) Feta cheese; broken into bite size pcs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp. minced fresh parsley
- 1 teaspoon oregano leaves
- 1 garlic clove, finely chopped
- 1/2 c. oil or possibly extra virgin olive oil
- 2 tbsp. lemon juice
Directions
- In large bowl, combine tomatoes, green peppers, cucumbers, olives and cheese. Sprinkle with salt and pepper; toss lightly. In screw top jar combine parsley, oregano, garlic, oil and lemon juice; blend well. Pour dressing over vegetables; toss well. Let stand 1 hour to marinate; serve at room temperature. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 233 | 81% |
| Total Fat 26.43g | 33% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.47g | |
| Cholesterol 33mg | 11% |
| Sodium 618mg | 26% |
| Potassium 319mg | 9% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.89g | 3% |
| Protein 6.56g | 10% |
