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Dad’s Greek Salad

The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 4 large tomatoes, seeded and coarsely chopped
  • 2-1/2 cups thinly sliced English cucumbers
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried oregano, optional
  • 3/4 cup pitted Greek olives
  • 3/4 cup crumbled feta cheese

Directions

  • Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.
Nutrition Facts
3/4 cup: 148 calories, 12g fat (2g saturated fat), 6mg cholesterol, 389mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

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