Chopped Greek Salad
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Greek salad is a year-round favourite. We lightened up the dressing by cutting out some oil and then added water to “stretch it” a bit. Broth works just as well.
Ingredients
Fresh lemon juice
2 tbsp(s)
Black pepper
¼ pinch(es), freshly ground
Olives
6 large, Kalamata, pitted, chopped
Olive oil
2 tbsp(s), extra virgin
Water
2 tbsp(s)
Lemon zest
1 tsp(s)
Table salt
¼ tsp(s)
Fresh dill
3 tbsp(s), or mint, fresh, chopped
Uncooked scallions
3 tbsp(s), sliced
Tomato
1½ cup(s), ripe, diced (about 7 small tomatoes)
Cucumber
1½ cup(s), diced, seedless (about 1/2 large cucumber)
Lettuce
6 cup(s), chopped, Romaine, shredded
Crumbled feta cheese
¼ gm
Instructions
1
In a medium bowl, whisk together oil, water, lemon zest, lemon juice, salt and pepper until blended; stir in dill and scallions. Add tomatoes, cucumber and olives; toss to mix and coat.
2
Place 1 1/2 cups of lettuce on each of 4 salad plates; top each with about 3/4 cup of tomato mixture and then 1 tablespoon of feta. Spoon any dressing left in bottom of bowl over salads. Yields 1 salad per serving.
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