Greek Salad

Greek Salad Recipe
Rachel Weill
If you're used to eating vinegar-based Greek salads, this traditional version—made with lemon juice—will be a delightful change. For more Mediterranean classics, see our complete collection of Greek recipes.

Yield:

Makes 8 servings

Recipe from

Sunset

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 390
Caloriesfromfat 76 %
Protein 11 g
Fat 33 g
Satfat 11 g
Carbohydrate 17 g
Fiber 4.1 g
Sodium 1057 mg
Cholesterol 51 mg

Ingredients

2 English cucumbers, cut into 1/2-inch cubes
2 pounds tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained pitted kalamata olives, halved if large
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1 1/2 teaspoons dried oregano
1 pound feta cheese
Salt and fresh-ground pepper

Preparation

1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.

2. In a small bowl, mix olive oil, lemon juice, and oregano.

3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

Note: Nutritional analysis is per serving.

Note:

Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.

April 2006
My Notes

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

Add Note