Greek salad with oregano dressing
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This healthy salad is loaded with the flavors of the Mediterranean, including crisp cucumbers, juicy tomatoes, black olives and seeded green peppers. This savory version includes all the traditional ingredients but only a fraction of the fat. Fat free vegetable broth is the secret ingredient in the salad dressing that makes it both light and tasty. The vegetable broth cuts down on the amount of oil that is needed, reducing the calories. Fresh oregano enhances the salad dressing. Try it with toasted pita bread. You can also add grilled chicken to the salad for a heartier meal.
Ingredients
Vegetable broth
¼ cup(s), reduced-sodium
Olive oil
4 tsp
White wine vinegar
1 Tbsp, or red-wine vinegar, or cider vinegar
Fresh oregano
1½ Tbsp, chopped, or 1 1⁄2 teaspoons dried
Garlic
1 clove(s), bruised
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Romaine lettuce
6 cup(s), shredded, or Bibb, iceberg, or green-leaf lettuce, torn into bite-size pieces
Cucumber
1 medium, peeled, seeded and chopped
Green bell pepper
1 medium, seeded, and cut into 1⁄2-inch strips
Tomato
1 medium, cut into 8 wedges
Dill
¼ cup(s), chopped
Olives
10 olive(s), small, black, pitted and sliced
Uncooked anchovies
½ oz, about 4, rinsed and chopped (optional)
Crumbled feta cheese
½ cup(s)
Instructions
1
Combine the broth, oil, vinegar, oregano, garlic, salt, and black pepper in a small bowl. Let stand 5 minutes to allow the flavors to blend, then discard the garlic.
2
Meanwhile, combine the lettuce, cucumber, bell pepper, tomato, dill, and olives in a large salad bowl. Pour the dressing over the salad; toss to coat evenly. Top with the anchovies, if using, and sprinkle with the cheese. Yields 2 1/2 cups per serving.
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