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–+ servings

Light Greek Salad for Summer

Kay's Little Kitchen
Light, refreshing Greek salad, perfect for side dishes, lunches, or dinner on a hot day.
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Prep Time 15 minutes
Course Lunch, Side Dish
Cuisine Greek
Servings 6
Calories 163 kcal

Equipment

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
Keyword gluten-free, low calorie, salad
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