Greek salad
At a Glance
- Prep
- 30 minutes
- Total
- 30 minutes
- Servings
- Serves 2
Categories
- Light meals & snacks
- Greek
- No-cook
- Easy
- Light meals & snacks
Dietary
- Low-calorie
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
This chunky Greek salad recipe is quick to make and packed with protein. The wholemeal pitta makes a high-fibre accompaniment, but feel free to improvise and serve it with any Mediterranean-style bread or sides. Each serving provides 205 kcal, 10.5g protein, 10.1g carbohydrate (of which 8.3g sugars), 12.7g fat (of which 4.2g saturates), 3.9g fibre and 1.75g salt.
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Equipment
Mixing bowl
Ingredients
- ½ small red onion, thinly sliced
- 2 large ripe tomatoes, roughly chopped
- ½ cucumber, deseeded and roughly chopped
- 100g/3½oz reduced-fat feta cheese, drained and cut into cubes
- 50g/1¾oz black olives, pitted and drained (in brine not oil and preferably Kalamata olives)
- small handful fresh mint leaves
- ½ tsp dried oregano
- 2 tsp extra virgin olive oil
- 2 tsp fresh lemon juice
- sea salt and freshly ground black pepper
- 2 wholemeal pitta breads, warmed
Instructions
Put the onion, tomatoes and cucumber in a bowl and season to taste.
Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly.
Drizzle over the oil and lemon juice and serve with warmed pitta bread.
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