Chopped Greek salad with creamy yogurt dressing
3
Points®
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(es), (1 ml) freshly ground, or to taste
Cucumber
1 medium, English variety, diced
Yellow bell pepper
2 medium, diced
Grape tomatoes
2 cup(s), (500 ml) halved
Crumbled feta cheese
½ cup(s), (125 ml)
Olives
12 medium, Kalamata, pitted, sliced
Garlic
1 clove(s), large, very finely minced
Red onion
⅓ 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)
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