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Greek Salad

Greek Salad

Time: 15 minutes.

Sunset SEPTEMBER 2009

  • Yield: Serves 8

Ingredients

  • 6 Persian cucumbers or 1 English cucumber, sliced lengthwise, then cut in half-moons
  • 4 Roma tomatoes, cut into large bite-size pieces
  • 1/4 red onion, sliced thinly
  • 3 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped mint leaves
  • 3 ounces French feta cheese*, crumbled
  • 1/2 cup pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Combine all ingredients in a large serving bowl and toss gently.

*The chefs prefer French feta, which is milder and creamier than Greek, but any good-quality feta cheese will work.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 78%
  • Protein: 2.5g
  • Fat: 9.8g
  • Saturated fat: 2.6g
  • Carbohydrate: 4.6g
  • Fiber: 1.4g
  • Sodium: 418mg
  • Cholesterol: 9.5mg
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Greek Salad recipe

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