Welcome to my world! I tried to remind myself, that when approaching this situation from a place of "yes" that the fat and sodium content of the recipe would be reduced, serving my heart well. My heart said I better not forget the feta next time!
GREEK SALAD
Makes two meal sized salads or four side salads.
Ingredients:
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. sea salt
1/2 tsp. pepper, freshly ground
3 tomatoes, cut into wedges
1/4 red onion, diced
1/2 English cucumber, cut into half moons
1 green pepper, jul1enned
1 red pepper, julienned
21 Kalamata olives
1/4 c. feta cheese, crumbled
Method:
-place the olive oil, lemon juice, garlic, oregano, thyme, sea salt, and pepper into a container with a lid that has a tight seal
-shake to combine
-place the tomatoes, red onion, cucumber, green pepper, red pepper, and olives in a large bowl
-toss to combine
-just before serving, shake dressing again and pour over the vegetable mixture
-gently toss to combine
-sprinkle with cheese and serve
Nutritional information (click to enlarge):
There are many version of the Greek salad, some including romaine lettuce. You can use the above recipe and serve it on about one cup of thoroughly washed and dried romaine that has been torn into bite sized pieces.
I've also seen Greek salads with a sliced chicken breast, shrimp, and shredded beef on them. For the purists, this is a huge no no but I say its a lovely way to get some added protein and you should eat it that way if you want. In my kitchen, you won't be graded if you swear it was done souvlaki style;)
