Greek Salad

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

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