Greek Garden Salad Recipe

Recipe By Slurrp

Greek Garden Salad is a refreshing and vibrant dish that combines the flavors of fresh vegetables, tangy feta cheese, and a zesty lemon dressing. This salad is packed with nutrients and is perfect for a light lunch or as a side dish for a Mediterranean-inspired meal. The combination of crisp cucumbers, juicy tomatoes, crunchy bell peppers, and briny olives creates a delightful mix of textures and flavors. Topped with crumbled feta cheese and a drizzle of lemon dressing, this salad is a true taste of Greece.

3.8
10 Rating -
Rate
Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Greek Garden Salad
plan
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ingredients serve

Ingredients for Greek Garden Salad Recipe

  • 0.33 Cucumbers, Diced
  • 0.67 Tomatoes, Diced
  • 0.17 Red Bell Pepper, Diced
  • 0.17 Red Onion, Thinly Sliced
  • 0.17 cup Pitted Kalamata Olives
  • 0.08 cup Crumbled Feta Cheese
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 Garlic Clove, Minced
  • 0.17 teaspoon Dried Oregano
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley For Garnish

Directions: Greek Garden Salad Recipe

Cooking Directions

  • STEP 1.Start by washing and chopping the vegetables. Dice the cucumbers, tomatoes, and bell peppers into bite-sized pieces.
  • STEP 2.In a large bowl, combine the chopped vegetables with the sliced red onions and pitted Kalamata olives.
  • STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss gently to coat all the vegetables.
  • STEP 5.Crumble the feta cheese on top of the salad and garnish with fresh parsley.
  • STEP 6.Serve the Greek Garden Salad immediately as a refreshing side dish or as a light lunch option.
  • STEP 7.For storage, keep the salad and dressing separately in airtight containers in the refrigerator. The salad can be stored for up to 2 days, but it is best enjoyed fresh.
  • STEP 8.To serve, give the salad a good toss to redistribute the dressing and flavors.

Cooking Tips

  • For extra flavor, marinate the chopped vegetables in the dressing for 15-30 minutes before serving.
  • Feel free to add other ingredients like sliced red bell peppers, croutons, or grilled chicken for a heartier meal.
  • If you prefer a creamier dressing, you can add a dollop of Greek yogurt to the lemon dressing.
  • To make the salad more filling, serve it with a side of warm pita bread or grilled halloumi cheese.

Storage and Serving

  • Store the salad and dressing separately in airtight containers in the refrigerator.
  • The salad can be stored for up to 2 days, but it is best enjoyed fresh.
  • To serve, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
60
calories per serving
2 g Fat4 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    < 1mg
  • Vitamin A
    530mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    46mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    63mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp