Chopped Greek salad

Greek salad is a year-round favorite. We lightened up the dressing by cutting out some oil and then added water to “stretch it” a bit. Broth works just as well.

Total Time: 0:15
Prep: 0:15
Cook **:**
Serves **:** 4
Difficulty: Easy

2 Tbsp extra virgin olive oil
2 Tbsp water
1 tsp lemon zest *
2 Tbsp fresh lemon juice
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
3 Tbsp dill, or mint, fresh, chopped
3 Tbsp uncooked scallions, sliced
1 1⁄2 cups fresh tomatoes, ripe, diced (about 7 small tomatoes)
1 1⁄2 cups cucumbers, diced, seedless (about 1/2 large cucumber)
8 Kalamata​ olives, pitted, chopped
6 cups chopped Romaine​ lettuce, shredded
1⁄4 cups crumbled feta cheese

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.

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.

Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef (could affect SmartPoints values).

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