Greek Salad
This salad is so versatile. Sometimes, we serve the salad alongside Souvlaki and Greek potatoes. And other times part of a meze style meal with pitas, Hummus and Tzatziki.
Ingredients
- 1 yellow pepper (172 grams) after cut and seeded. 9 CHO
- 20 large grape (260 grams)/28 cherry tomatoes. 7 CHO
- ½ cup (40 grams) thinly sliced red onion. 3 CHO
- 1 medium (260 grams) cucumber. 8 CHO
- ½ cup 15 Kalamata olives. (1 CHO/3 olives) 5 CHO
- 1 cup (100 grams) crumbled feta cheese. 0 CHO
Dressing:
- 4 TBSP extra virgin olive oil. 0 CHO
- 2 TBSP fresh lemon juice. 0 CHO
- 11/2 tsp fresh chopped ½ tsp dried oregano. 0 CHO
- 1/4 tsp. Salt and pepper to taste. 0 CHO
TOTAL CHO. 32 CHO
- TOTAL WEIGHT 969 GR
- 32 DIVIDED BY 969 GRAMS = .033 CHO/GRAM
- ½ CUP = 71 GRAMS (.033 CHO x 71 GRAMS) 2.34 CHO/1/2 CUP
Instructions
Mix dressing ingredients in a small bowl and set aside.
After cutting pepper into quarters and removing seeds, cut each quarter into strips.
Cut tomatoes in half, thinly slice the red onion and cut the rings in half.
Cut the cucumber lengthwise in half and then into quarters. I leave the seeds in. If prepping this salad earlier in the day, put the cut vegetables in zip lock bags and store in the refrigerator. Otherwise mix dressing and vegetables. Top with the olives and then the feta cheese.
Serve immediately.
