Photo of Chopped Greek salad with creamy yogurt dressing by WW

Chopped Greek salad with creamy yogurt dressing

3
3
3
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
6
Difficulty
Easy
This crunchy, refreshing salad has the traditionalingredients of a Greek salad but the creamy yogourt dressing makes it deliciously different.

Ingredients

Plain lowfat yogurt

¾ cup(s), (175 ml) (not Greek)

Water

3 tbsp(s), (45 ml)

Extra virgin olive oil

2 tsp(s), (10 ml)

Lemon zest

1 tsp(s), (5 ml)

Fresh lemon juice

1 tbsp(s), (15 ml) (or to taste)

Fresh dill

1 tbsp(s), (15 ml) fresh, chopped

Dried oregano

1 tsp(s), (5 ml)

Table salt

½ tsp(s), (2 ml) or to taste

Black pepper

¼ pinch, (1 ml) freshly ground, or to taste

Cucumber(s)

1 medium, English variety, diced

Yellow pepper(s)

2 medium, diced

Grape tomatoes

2 cup(s), (500 ml) halved

Crumbled feta cheese

½ cup(s), (125 ml)

Olive(s)

12 medium, Kalamata, pitted, sliced

Garlic clove(s)

1 clove(s), medium, very finely minced

Uncooked red onion(s)

medium

Fresh mint leaves

¾ tsp(s), (175 ml) leaves, torn

Instructions

  1. Whisk together yogourt, water, oil, lemon zest and juice, garlic, dill, oregano, salt and pepper in a small bowl.
  2. Put remaining ingredients in a large bowl; spoon on dressing and toss to coat.
  3. 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.