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Greek Salad

62 Reviews
97% would make this recipe again

A Tomato, Cucumber, Onion, and Olive Salad with Feta Cheese.

Brining : 20 min Preparation : 10 min
250 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Bone-healthy

Ingredients

4 tomatoes, deseeded and diced 480 g
2 cucumbers, medium size, sliced 500 g
1/2 Spanish onions, coarsely chopped 150 g
20 black olives 8 tbsp
120 g feta cheese, diced
3 tbsp extra virgin olive oil 45 mL
1 1/2 tbsp wine vinegar 23 mL
2 tsp dried oregano 2 g
salt [optional]
ground pepper to taste [optional]

Method

  1. In a small bowl, soak the coarsely chopped onion in water with few drops of vinegar about 20 min while preparing the rest of the salad.
  2. Dice the tomato(es) discarding the seeds. Put them in a salad bowl.
  3. Prepare the cucumber(s): Sprinkle with salt and let drain about 20 min. Add the sliced cucumber(s) to the salad bowl along with onion, olives and diced feta cheese.
  4. In a small bowl, whisk together the oil, vinegar, salt and pepper until the vinaigrette is emulsified. Adjust the seasoning. Pour the vinaigrette into the salad bowl then toss well. Sprinkle some oregano on top then serve.

Nutrition Facts Table

per 1 Serving (320g)

Amount

% Daily Value

Calories

250

Fat

20 g

31 %

Saturated 6.5 g
+ Trans 0 g

32 %

Cholesterol

30 mg

Sodium

560 mg

24 %

Carbohydrate

14 g

5 %

Fibre

3 g

14 %

Sugars

8 g

Protein

7 g

Vitamin A

41 %

Vitamin C

32 %

Calcium

19 %

Iron

14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1
Good source of  :
Calcium, Folacin, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Excellent source of  :
Vitamin A, Vitamin B12, Vitamin E, Vitamin K
Free  :
Added Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives ½
Fats 4

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Members' Reviews

62 Reviews (58 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
cinzia
august 13, 2012 | I would make this recipe again

Excellent!

Useful 0
CaronEve
august 12, 2012

Blech. Maybe I did something wrong.

Useful 0
oohlookasquirrel
july 20, 2010 | I would make this recipe again

Quick, easy, and delicious. If you're planning on having leftovers or putting the dish in the fridge for any amount of time, I recommend keeping the tomatoes separate and only cutting them right before eating. The flavor of tomatoes totally dies if they've been kept in the fridge. I substituted apple cider vinegar for red wine vinegar and it was still great. If you don't like onion breath, be careful of how you prepare the onions. My first batch (small onion pieces soaked for 20-30 minutes) didn't leave me with lasting onion breath, but my second batch (larger pieces of onion, probably less vinegar used for soaking, but soaked for maybe an hour) was very potent. Make sure you don't skimp on the vinegar in the soak and that your onion pieces are small.

Useful 1
Sushii
december 12, 2009 | I would make this recipe again

Delicious!

Useful 1

This recipe is in the following categories

Tomatoes | Vegetables | First courses/Appetizers | Salads | Bone-healthy | Vegetarian | Kosher | Halal | High Calcium | No Cook | Greek

Top Reviews

View All Reviews
oohlookasquirrel
july 20, 2010 | I would make this recipe again

Quick, easy, and delicious. If you're planning on having leftovers or putting the dish in the fridge for any amount of time, I recommend keeping the tomatoes separate and only cutting them right before eating. The flavor of tomatoes totally dies if they've been kept in the fridge. I substituted apple cider vinegar for red wine vinegar and it was still great. If you don't like onion breath, be careful of how you prepare the onions. My first batch (small onion pieces soaked for 20-30 minutes) didn't leave me with lasting onion breath, but my second batch (larger pieces of onion, probably less vinegar used for soaking, but soaked for maybe an hour) was very potent. Make sure you don't skimp on the vinegar in the soak and that your onion pieces are small.

Useful 1
Sushii
december 12, 2009 | I would make this recipe again

Delicious!

Useful 1
cinzia
august 13, 2012 | I would make this recipe again

Excellent!

Useful 0