Salads - Greek Salad | Timi Gustafson, R.D. | How to Eat Right and Still Have Fun

Greek Salad
This salad is commonly heavy on cheese and olives, but not on greens. For better nutritional value, you may consider this lighter version.

♥ Use half the amount of cheese and olives.
♥ Reduce the quantity of dressing.

Makes 6 servings

Ingredients:
1/2 small red onion, peeled and thinly sliced lengthwise (about 1 cup)
1 European cucumber, thinly sliced
1 cup small cherry tomatoes, cut in half
1/2 red bell pepper, stem and seeds removed, thinly sliced
1/2 green bell pepper, stem and seeds removed, thinly sliced
10 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
1/4 pound feta cheese, crumbled (about 1 cup)
Vinaigrette dressing (See below)

Make the vinaigrette according to the recipe (below). Bring a pot of lightly salted water to boil. Immerse onion for 20 seconds, drain, rinse under cold water, and shake dry. Slice thinly. Combine all ingredients except for the cheese in a bowl and mix gently with vinaigrette. Separate salad onto plates and sprinkle cheese on top.

Vinaigrette for Greek Salad

Makes about 1 cup

Ingredients:
1 tbsp. red wine vinegar
Pinch of fresh garlic, minced
1-1/2 tsp. fresh oregano leaves, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. extra virgin olive oil

Mix everything together in a small bowl, except for the olive oil. Slowly pour in oil. Whisk until blended.