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Greek salad recipe

Makes 4 servings


  • 2 large tomatoes, sliced into ¼” cubes
  • 1 medium cucumber, cut into ¼” slices and quartered
  • 1 small red onion, diced.
  • ½ cup Kalamata olives, drained
  • 1 cup fresh feta cheese, cubed
  • 4 Tbsp. extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • ½ Tbsp. dried oregano
  • ½ Tbsp. dried basil


Combine tomatoes, cucumber, onion, olives and feta cheese in a large bowl. In a separate bowl, mix olive oil, vinegar, oregano and basil and whisk until oil and vinegar are well-combined into a dressing. Pour dressing over salad and mix until vegetables are evenly coated in dressing.

Note: to serve as a main dish, would recommend adding quinoa and grilled chicken.

Nutrition analysis per serving: 270 calories, 8 g fat, 7 g protein, 10 g carbohydrate, 3 g fiber, 470 mg sodium

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