Jesse's Famous Greek Salad (2cup serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Jesse's Famous Greek Salad (2cup serving) calories by ingredient
Introduction
I got the basis of this recipe from a former room-mate, but have since refined it and finally wrote it down. It gets the "Famous" title from family and friends that always ask about it at gatherings once they've had it in the past :) I got the basis of this recipe from a former room-mate, but have since refined it and finally wrote it down. It gets the "Famous" title from family and friends that always ask about it at gatherings once they've had it in the past :)Number of Servings: 8
Ingredients
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Cucumber (with peel or half-peeled), 2 med-large, cut in half lengthwise, then sliced into 1/4" thick slices
Red Onion, half a med-large, cut in half lengthwise and then sliced thin
Roma tomato, 3-4 med size, chopped into ~1/4" cubes
sliced black olive, 1 3.8oz can
Athenos 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 cup
Red Wine Vinegar, 1/3 cup
Cavender's All Purpose Greek Seasoning, 1.25 tsp
McCormick 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
Directions
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.