Greek Salad
Bright and colorful, best made with garden-fresh vegetables.
- 1 medium cucumber, peeled, seeded, and cut into half moons
- 1 large ripe tomato, cut in half and sliced
- 1/3 cup thinly sliced red onion
- 1/2 cup pitted Kalamata olives, cut in half
- 1/3 cup crumbled fat-free feta cheese
- Juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup thinly sliced basil
In a bowl layer the cucumber, tomato, red onion, olives, and feta cheese. In a separate bowl whisk together the lemon juice, olive oil, and red wine vinegar. Season with salt and pepper to taste. Pour over the salad and garnish with the basil.
Serves 5
NUTRITION
Per 1 cup serving:
- Calories: 61
- Fat: 4 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 1 mg
- Sodium: 220 mg
- Carbohydrate: 5 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 2 g
