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

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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


  • 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


  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.
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