Greek Dinner Salad

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.

Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 29%
  • Fat: 14.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.7g
  • Carbohydrate: 64.9g
  • Fiber: 11.4g
  • Cholesterol: 17mg
  • Iron: 4.8mg
  • Sodium: 779mg
  • Calcium: 173mg

Ingredients

  • 1/4 cup coarsely chopped fresh parsley
  • 3 tablespoons coarsely chopped fresh dill
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 6 cups shredded Romaine lettuce
  • 3 cups diced tomato
  • 1 cup thinly sliced red onion
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 tablespoon capers
  • 1 cucumber, peeled, quartered lengthwise, and thinly sliced
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 6 (6-inch) whole wheat pitas, each cut into 8 wedges

Preparation

  1. Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Dinner Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy