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Great Greek Salad

Photo: Sang An
Prep time 15 mins
Yield 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup loosely packed fresh basil leaves, plus 6 sprigs
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 pound chunk Feta cheese
  • 2 14-ounce cans stuffed grape leaves
  • 1 medium seedless cucumber, peeled and cut into bite-size chunks
  • 1 8-ounce package cherry or grape tomatoes, halved
  • 3/4 cup black olives (such as Kalamata)
  • 1 12-ounce jar pepperoncini, drained
  • 1 lemon, quartered and seeded
  • Kosher salt
  • Freshly ground black pepper

Nutrition Information

  • calcium 227 mg
  • calories 438
  • caloriesfromfat 1 %
  • carbohydrate 35 g
  • cholesterol 34 mg
  • fat 29 g
  • fiber 5 g
  • iron 1 mg
  • protein 9 mg
  • satfat 8 g
  • sodium 1967 mg

How to Make It

  1. To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.
    Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.