Greek salad
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Greek salad is a year-round favorite. We lightened up the dressing by cutting out some oil and then added water to “stretch it” a bit. Broth works just as well. Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef. For an easy way to dice the tomatoes, we used a spoon to scoop out the core of the tomato. We then used a sharp knife to cut the tomato in half. Then we cut each half into even slices before cutting across those halves.
Ingredients
Olive oil
2 Tbsp, extra virgin
Water
2 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Dill
3 Tbsp, or mint, fresh, chopped
Scallions
3 Tbsp, sliced
Tomato
1½ cup(s), ripe, diced (about 7 small tomatoes)
Cucumber
1½ cup(s), diced, seedless (about 1/2 large cucumber)
Olives
8 olive(s), medium, Kalamata, pitted, chopped
Lettuce
6 cup(s), chopped, Romaine, shredded
Crumbled feta cheese
¼ cup(s)
Instructions
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.
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