Greek Salad

For a quick vibrant salad, make the Greek vinaigrette ahead of time and store it in the fridge so it will be ready to toss with greens, olives and feta cheese.


Greek Salad

by 13  people


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Servings: Makes 6 side-dish servings
Total Time: 15 mins
Related Categories: Greek Salad, Greek Salad, Greek Salads

 
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Ingredients
  • 6 cups
    torn mixed salad greens or romaine
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  • 2 medium
    tomatoes, cut into wedges, or 8 cherry tomatoes, halved
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  • 1 small
    cucumber, halved lengthwise and thinly sliced
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  • 1 small
    red onion, cut into thin wedges
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  • 1/2 cup
    pitted kalamata olives
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  • 1/2 cup
    crumbled feta cheese (2 ounces)
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  • 1 recipe
    Greek Vinaigrette
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  • 2 small
    pita bread rounds, cut into wedges (optional)
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Directions
1.
In a salad bowl combine salad greens, tomatoes, cucumber, onion, olives, and crumbled cheese. Add Greek Vinaigrette; toss to coat. If desired, serve with pita bread wedges.
2.
Makes 6 side-dish servings
3.
Greek Vinaigrette: In a screw top jar combine 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/8 teaspoon salt; and 1/8 teaspoon black pepper. Cover and shake well.

Nutrition information
Per serving: Calories 105, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 8 mg, Sodium 286 mg, Carbohydrate 7 g, Total Sugar 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 7%, Iron 3%. Exchanges: Vegetable 1.5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet.
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The garlic vinaigrette goes well with any green salad. If you're an anchovy fan, add 1 tablespoon anchovy paste just before you shake it up.

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