Greek salad, version 1
Servings: 2 servings
Calories: 209kcal
Equipment
- Bowl
Ingredients
- 3 medium sized, vine-ripened tomatoes
- 1 small or 1/2 medium cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced green bell pepper
- 1 tbsp capers
- 4 slices of feta, each the size of a matchbox
- 6 Kalamata black olives
- 1 ½ teaspoon dried Greek oregano
- 1/2 teaspoon salt
- 2 tbsp Greek olive oil
Instructions
- Wash your tomatoes and cut them in half, length-wise (meaning, cut through the stem end). Then, cut each half into wedges. Place the tomato wedges in a large bowl.3 medium sized, vine-ripened tomatoes
- Wash your cucumber but do not peel it. Depending upon the size of your cucumber, either cut it into rounds, or cut it into rounds which you then cut in half. Add to the bowl with the tomatoes.1 small or 1/2 medium cucumber
- Next, to your bowl add your thinly sliced red onions, thinly sliced green bell pepper, sliced feta, Kalamata olives, and capers. Then, add your dried oregano, salt, and olive oil.1/4 cup thinly sliced red onion, 1/4 cup thinly sliced green bell pepper, 1 tbsp capers, 4 slices of feta, each the size of a matchbox, 6 Kalamata black olives, 1 ½ teaspoon dried Greek oregano, 1/2 teaspoon salt, 2 tbsp Greek olive oil
- Gently mix everything together and serve, preferably with some nice fresh bread.
- Enjoy!
Video
Nutrition
Calories: 209kcal | Carbohydrates: 15g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 894mg | Potassium: 729mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1792IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 2mg