Simple & Easy Greek Salad Recipe
353kcal
Ingredients
- 1 beef tomato
- 1 green pepper
- ½ cucumber
- 1 red onion
- 100 g green olives or kalamata olives
- 200 g feta cheese cubed
- 200 g cooked chickpeas
- 2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
Method
- Evenly dice your tomato, pepper, cucumber, red onion, and olives into even sizes and add to your mixing bowl.1 beef tomato, 1 green pepper, ½ cucumber, 1 red onion, 100 g green olives or kalamata olives
- Add the chickpeas and cubed feta and gently toss together.200 g feta cheese, 200 g cooked chickpeas
- Scatter the red wine vinegar and extra virgin olive oil over the salad bowl, then sprinkle over the dried oregano, salt, and pepper.2 tsp dried oregano, Salt and pepper to taste, 2 tbsp red wine vinegar, 2 tbsp extra virgin olive oil
- Serve!
Nutrition
Serving1gCalories353kcalCarbohydrates25gProtein13gFat23gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat11gCholesterol45mgSodium971mgPotassium547mgFiber7gSugar7gVitamin A1185IUVitamin C40mgCalcium324mgIron3mg
Notes
This salad is best fresh, but leftovers will keep in the fridge for 1–2 days. Store in an airtight container. The feta may soften slightly, and the vegetables will release some liquid over time, but it still tastes great - the added benefit of storing a Greek salad is that there’s no soggy lettuce to contend with.