Greek Salad
When summer hits with loads of tomatoes and cucumbers, I like to make this salad often for easy weeknight dinners. It also makes an excellent side for summer barbecues. Just make sure to keep the dressing and the salad separate until just before serving!
Servings: 8 servings
Calories: 91kcal
Ingredients
For the Salad
- 2 cucumbers or about 4 cups, seeded and chopped into half inch pieces
- 4 cups cherry tomatoes halved
- ½ cup kalamata olives pitted and quartered
- 1½ cups chickpeas cooked and drained
- 3 oz feta cheese crumbles about a ½ cup
- 1 T fresh oregano chopped
- ¼ cup fresh basil chopped
For the dressing
- 4 teaspoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 1 large garlic clove crushed
- ¼ teaspoon pepper
- ½ cup light olive oil ** DO NOT use extra virgin olive oil
- 1 small red onion about ½ cup minced
Instructions
- Start by making the dressing. Add vinegar, lemon juice, honey, salt, garlic, pepper, olive oil, and red onion in a small bowl and whisk together to thoroughly mix. Set aside and let sit for at least ten minutes while you make the salad.
- Combine cucumbers, olives, chickpeas, basil, and oregano, tomatoes, and feta cheese in a large bowl.
- Just before serving, stir in dressing to thoroughly coat. Enjoy!
Nutrition
Calories: 91kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 501IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg
