
Time
10 minutes
Servings
4
Calories
203
A fresh and tangy Greek salad topped with creamy feta, perfect for lunch or a light dinner.
203
cal
4.3g
protein
8.9g
carbs
17.5g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| tomatoes | 2 whole | 11 | 1g | 2g | 0g | |||
| red onion | 0.5 whole | 6 | 0g | 1g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| kalamata olives | 0.5 cups | 25 | 0g | 1g | 3g | |||
| feta cheese | 0.5 cups | 50 | 3g | 1g | 4g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| red wine vinegar | 1 tbsp | 1 | 0g | 0g | 0g | |||
| oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| tomatoes | 2 whole | 11 | 1g | 2g | 0g | |||
| red onion | 0.5 whole | 6 | 0g | 1g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| kalamata olives | 0.5 cups | 25 | 0g | 1g | 3g | |||
| feta cheese | 0.5 cups | 50 | 3g | 1g | 4g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| red wine vinegar | 1 tbsp | 1 | 0g | 0g | 0g | |||
| oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
Step 1
Chop the cucumber, tomatoes, bell pepper, and onion into bite-sized pieces.
Step 2
In a mixing bowl, combine chopped vegetables, olives, and crumbled feta.
Step 3
In a small jar, combine olive oil, vinegar, oregano, salt, and pepper. Shake well.
Step 4
Pour dressing over the salad and toss gently to combine.
Step 5
Serve chilled or at room temperature.
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