With temps soaring in the summer, you may be looking for light options that don’t require heated cooking. This salad is tasty and will serve for a side dish or meal.
Along with being tasty and light, it’s low calorie and gluten-free.
Light Greek Salad for Summer
Light, refreshing Greek salad, perfect for side dishes, lunches, or dinner on a hot day.
Equipment
- 1 blender
Ingredients
Dressing
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 1 Tbsp feta cheese
- 1 Tbsp fresh dill
- 1/2 tsp Italian seasoning
- 1 dash salt
- 1 clove garlic, minced
- juice 1/2 lemon
Greek Salad
- 2 bell peppers*, diced
- 1 cucumber, diced
- 1 pint cherry tomatoes, cut in half
- 1/4 small red onion, sliced thin
- 1/2 cup feta cheese
- 1/2 cup pitted kalamata olives
Instructions
Make the dressing
- Place all dressing ingredients into a blender and blend well.1/4 cup olive oil, 2 Tbsp red wine vinegar, 2 Tbsp balsamic vinegar, 1 Tbsp feta cheese, 1 Tbsp fresh dill, 1/2 tsp Italian seasoning, 1 clove garlic, minced, juice 1/2 lemon, 1 dash salt
Make the salad
- Dice your veggies to a size you like.2 bell peppers*, diced, 1 cucumber, diced, 1/4 small red onion, sliced thin, 1 pint cherry tomatoes, cut in half
- Place veggies into a bowl, add the red onion, feta cheese and pitted kalamata olive.1/2 cup feta cheese, 1/2 cup pitted kalamata olives
- Pour dressing over salad and toss to coat. Serve and enjoy!
Notes
- you can use any bell pepper you’d like, for more color gran a yellow and orange
- you can use any cucumber you’d like for this recipe
Nutrition
Serving: 6 peopleCalories: 163 kcalCarbohydrates: 7.8 gProtein: 2.9 gFat: 13.6 gSaturated Fat: 3.4 gCholesterol: 11 mgSodium: 306 mgPotassium: 284 mgFiber: 1.4 gSugar: 3.3 gCalcium: 107 mgIron: 1 mg
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