Chopped Greek Salad with Creamy Yogourt Dressing

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Total Time:
20min
Prep:
20min
Cook:
0min
Serves:
6
Difficulty:
Easy
Ingredients
  • 3/4 cup(s) low fat plain yogurt, (175 ml) (not Greek)
  • 3 Tbsp water, (45 ml)
  • 2 tsp extra virgin olive oil, (10 ml)
  • 1 tsp lemon zest, (5 ml)
  • 1 Tbsp fresh lemon juice, (15 ml) (or to taste)
  • 1 Tbsp dill, (15 ml) fresh, chopped
  • 1 tsp dried oregano, (5 ml)
  • 1/2 tsp table salt, (2 ml) or to taste
  • 1/4 tsp black pepper, (1 ml) freshly ground, or to taste
  • 1 medium cucumber(s), English variety, diced
  • 2 medium yellow pepper(s), diced
  • 2 cup(s) grape tomatoes, (500 ml) halved
  • 1/2 cup(s) crumbled feta cheese, (125 ml)
  • 12 medium olive(s), Kalamata, pitted, sliced
  • 1 clove(s), medium garlic clove(s), very finely minced
  • 1/3 medium uncooked red onion(s)
  • 3/4 tsp fresh mint leaves, (175 ml) leaves, torn
Instructions

Whisk together yogourt, water, oil, lemon zest and juice, garlic, dill, oregano, salt and pepper in a small bowl.

Put remaining ingredients in a large bowl; spoon on dressing and toss to coat.

Serving size: 375 ml (1 ½ cups)

Notes
Make individual servings of this salad into a super-trendy salad-in-a-jar: Spoon about 37 ml (2 1/2 Tbsp)of the dressing into the bottom of each jar and layer with 375 ml (1 ½ cups)of the salad ingredients. When ready to eat - just shake.

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