Greek · Lunch
Village Salad
Chunky Greek salad built on ripe tomato, cucumber, green pepper and red onion, tossed with Kalamata olives and a light drizzle of olive oil and oregano, topped with a slab of feta cheese. Naturally light and cool, it keeps the tangy briny signature flavours while cutting the usual heavy cheese and oil load.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
395Calories
26.8gProtein
28.6gFat
15.3gCarbs
8.3gSugar
4.2gFiber
1563mgSodium
107mgChol
18.2gSat Fat
690mgPotassium
1260mgCalcium
1.4mgIron
1.4mcgVitamin B12
58mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Herbal Tea (Chamomile or Mountain Tea)
international
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cut tomato into wedges, cucumber into half-moons, pepper into strips, and onion thinly. Keep pieces evenly sized.
2
Toss tomato, cucumber, pepper, onion, olives, and oregano in a bowl, then drizzle olive oil and season with salt and pepper.
3
Plate
Transfer to a plate and set the feta slab on top uncut for classic village presentation.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g tomato
- 200g200g cucumber
- 80g80g green bell pepper
- 40g40g red onion
- 48g48g kalamata olives
- 420g420g feta cheese
- 14ml14ml extra-virgin olive oil
- 1 tsp1 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
