Photo of Greek salad by WW

Greek salad

3
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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. Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef. For an easy way to dice the tomatoes, we used a spoon to scoop out the core of the tomato. We then used a sharp knife to cut the tomato in half. Then we cut each half into even slices before cutting across those halves.

Ingredients

Olive oil

2 Tbsp, extra virgin

Water

2 Tbsp

Lemon zest

1 tsp

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Dill

3 Tbsp, or mint, fresh, chopped

Uncooked scallion(s)

3 Tbsp, sliced

Fresh tomato(es)

1½ cup(s), ripe, diced (about 7 small tomatoes)

Cucumber(s)

1½ cup(s), diced, seedless (about 1/2 large cucumber)

Olive(s)

8 gm, Kalamata, pitted, chopped

Lettuce

6 cup(s), chopped, Romaine, shredded

Crumbled feta cheese

¼ cup(s)

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.