Greek Salad

3
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.

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.

Notes

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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