Chopped Greek salad with creamy yogurt dressing
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This crunchy, refreshing salad has the traditional ingredients of a Greek salad but the creamy yogurt dressing makes it deliciously different. An abundance of fresh herbs and grated lemon zest give it a flavorful punch. This side salad pairs well with entrées like grilled chicken, beef, and pork. Turn this recipe into 6 salads to take-on-the-go by assembling the ingredients into mason jars. To keep all the vegetables crisp, spoon about 2½ tablespoons of the dressing into the bottom of each jar and layer with 1½ cups of the salad ingredients. Keep each salad chilled and when ready to eat - just shake.
Ingredients
Plain low fat yogurt
¾ cup(s), (not Greek)
Water
3 Tbsp
Extra virgin olive oil
2 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp, (or to taste)
Garlic
1 small clove(s), very finely minced
Dill
1 Tbsp, fresh, chopped
Dried oregano
1 tsp
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Cucumber
1 medium, English variety, diced
Yellow bell pepper
2 medium, diced
Grape tomatoes
2 cup(s), halved
Crumbled feta cheese
½ cup(s)
Fresh mint leaves
¾ cup(s), leaves, torn
Red onion
⅓ cup(s), chopped
Olives
12 olive(s), medium, Kalamata, pitted, sliced
Instructions
1
Whisk together yogurt, 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: 1 1/2 cups
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