Greek Salad III recipe

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Ingredients

3 roma (plum) tomatoes, chopped
1 green bell pepper, sliced
1 small English cucumber, chopped
1 small onion, chopped
¼ cup sliced black olives
2 ounces tomato basil feta cheese, crumbled
¼ cup olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
salt and pepper to taste

Nutrition Info

196.6 calories
carbohydrate: 8 g
cholesterol: 12.6 mg
fat: 17.7 g
fiber: 1.9 g
protein: 3.3 g
saturatedFat: 4.2 g
servingSize: -
sodium: 240.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a salad bowl, combine the tomatoes, bell pepper, cucumber, onion and olives.

  2. Whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Let sit for 1 hour, occasionally stirring to blend flavors.

  3. Pour dressing over salad, add feta cheese and toss before serving.

Recipe Yield

4 servings

Recipe Note

This is a wonderful summer salad for either lunch or a light dinner. My kids even enjoy it.

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