Chopped Greek Salad

Prep Time
15 min
Cook Time
0 min
Recipe Details
  • 2 Tbsp olive oil, extra virgin
  • 2 Tbsp water
  • 1 tsp lemon zest, *
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 3 Tbsp dill, or mint, fresh, chopped
  • 3 Tbsp uncooked scallion(s), sliced
  • 1 1/2 cup(s) fresh tomato(es), ripe, diced (about 7 small tomatoes)
  • 1 1/2 cup(s) cucumber(s), diced, seedless (about 1/2 large cucumber)
  • 8 gm olive(s), Kalamata, pitted, chopped
  • 6 cup(s) lettuce, Romaine, shredded
  • 1/4 cup(s) crumbled feta cheese
  1. In a medium bowl, whisk together oil, water, lemon zest, lemon juice, salt and pepper until blended; stir in dill and scallions. Add tomatoes, cucumber and olives; toss to mix and coat.
  2. Place 1 1/2 cups of lettuce on each of 4 salad plates; top each with about 3/4 cup of tomato mixture and then 1 tablespoon of feta. Spoon any dressing left in bottom of bowl over salads. Yields 1 salad per serving.
Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef (could affect SmartPoints values).

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