Jesse's Famous Greek Salad (2cup serving)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Cucumber (with peel or half-peeled), 2 med-large, cut in half lengthwise, then sliced into 1/4" thick slicesRed Onion, half a med-large, cut in half lengthwise and then sliced thinRoma tomato, 3-4 med size, chopped into ~1/4" cubessliced black olive, 1 3.8oz canAthenos Reduced Fat Feta Cheese, Traditional, Chunk, 4 oz (1 package), crumbled up (tastes better crumbling from chunk rather than buying crumbled)Extra Virgin Olive Oil, 1/3 cupRed Wine Vinegar, 1/3 cupCavender's All Purpose Greek Seasoning, 1.25 tspMcCormick Greek Seasoning, 0.25 tsp (this has a thicker grind mix than Cavender's for a little visual punch)Fresh ground black pepper, 0.25 tsp
You can use either regular cucumber or English, I've gotten great results with both, and peeled, 1/2 peeled, or with skin. Tomato-wise I prefer Romas, but regular tomatos can be used as well.
Put the cucumber, onion, tomato, and olive in a large bowl, then crumble the package of feta over the pile. I prefer using some sort of food-safe gloves to do the crumble with so that my hands don't smell like feta for a day or two ;)~ Combine the olive oil, red wine vinegar, the two types of Greek seasoning, and the pepper into a 2 cup measuring and stir well. Then pour over vegetable mix and stir well. Refrigerate for half an hour before serving to let the flavors seep in. This salad is even better on day two! For a different texture experience, you can chop the cucumber and onion instead. Makes approximately eight 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JDEGRAFF57Z.
Put the cucumber, onion, tomato, and olive in a large bowl, then crumble the package of feta over the pile. I prefer using some sort of food-safe gloves to do the crumble with so that my hands don't smell like feta for a day or two ;)~ Combine the olive oil, red wine vinegar, the two types of Greek seasoning, and the pepper into a 2 cup measuring and stir well. Then pour over vegetable mix and stir well. Refrigerate for half an hour before serving to let the flavors seep in. This salad is even better on day two! For a different texture experience, you can chop the cucumber and onion instead. Makes approximately eight 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JDEGRAFF57Z.
Nutritional Info Amount Per Serving
- Calories: 169.2
- Total Fat: 14.1 g
- Cholesterol: 5.0 mg
- Sodium: 380.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.4 g
- Protein: 4.0 g
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