Yesterday I had a craving for Greek Salad. I’m not sure what it was, but it was on my radar and I wasn’t willing to let it go so I popped on over to the supermarket and whipped up this salad in next to no time.

The beauty of Greek Salad is that it pairs beautifully with almost any protein (my favourite is grilled snapper) AND can even be eaten on it’s own, so don’t be shy. If you’re not a fan of dairy, swap traditional feta for goat’s feta as some find it easier to digest.

To be honest, I never used to be a fan of these flavours until we visited Greece a few years back, I remember the moment I was introduced to this traditional recipe and it was love at first bite 🙂

Whilst I love the traditional varieties, I’ve added some extra greens to this salad, because let’s be honest, I’m a nutritionist and green leafy’s are everything. Enjoy!

Greek Salad

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• Yield: 4 people 1x

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Description

A nutritionist’s twist on a traditional favourite. 

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Ingredients

Units USM Scale 1x2x3x

• 2–3 ripe tomatoes
• 1 medium Lebanese cucumber
• 1 small red capsicum, deseeded, chopped
• 1/4 cup kalamata olives
• 150g greek fetta
• 100g fresh rocket
• 1/2 small red onion, finely sliced (optional )

Dressing

• 6 tbsp. extra virgin olive oil
• 1/2 lemon, juiced
• 3 tbsp. red wine vinegar
• 1 garlic clove, minced
• 1 tsp. dried oregano

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Instructions

1. Combine all dressing ingredients in a small jar, stir to combine and set aside. 
2. Combine all salad ingredients (aside from cheese) in a salad bowl. Add salad dressing. Toss to combine. 
3. Sprinkle cheese over the top of the salad and serve. 

Notes

Soaking your red onion in a bowl of cold water for 10 minutes before serving will reduce it’s harsh flavour 🙂 

• Category: Salad
• Cuisine: Gluten Free, Greek