Easy Greek Salad
Cool, crunchy, and refreshing, this easy to make Greek Salad features your garden bounty and Feta cheese.
Summer barbecues and picnics call for cool salads. This one is safe for those really hot days, being made without mayonnaise. You’ll find this salad refreshing and your family will empty the dish.
Variations:
If you want to make this Greek salad the main course of your meal, all you have to do is add some protein to it. Grilled chicken, chunks of tuna or even slices of salami make great additions to the recipe. Another great add in – Avocado.
This salad does not use a dressing, but if you are inclined, you can top with an oil and vinegar dressing. I have also used an Italian dressing. However, you will find no dressing is required.
Make It a Meal:
Serve Greek salad with your favorite cookout dishes: potato salad, taco seasoned steaks, or crab salad sandwiches.
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How to Store Greek Salad:
Refrigerator: place in a covered dish and store in refrigerator for several hours prior to serving. Left overs can be returned to fridge and stored up to a week.
Freezer: the fresh vegetables in the Greek salad will freeze just fine, but upon thawing till turn to mush. You will not want to freeze this recipe.
Greek Salad Recipe
Ingredients:
Diced Tomatoes, Cucumber slices, Black Olives, Feta Cheese, Fresh Oregano
Recipe Directions:
Dice whole tomatoes or slice cherry tomatoes in half. Slice cucumbers. Toss with black olive slices, Feta cheese crumbles, and fresh oregano.
Easy Greek Salad
Use fresh garden vegetables in this cool salad.
Ingredients
- 1 Cucumber sliced
- 2 c Cherry Tomatoes diced
- 1 c Feta Cheese crumbles
- 1/2 c Black Olive slices
- 1/4 c Fresh Oregano leaves
Instructions
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Slice cucumber into 1/4 inch slices, then cut into quarters.
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Cut cherry tomatoes in quarters.
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Remove oregano leaves from stems and tear in half.
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Drain canned olives.
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Toss all ingredients to mix.
Recipe Notes
Note: I used 4 ounce can of black olive slices. If you can only find whole black olives, you’ll want to slice them. 1/2 cup whole olives will result in less than 1/2 cup of slices.
[bctt tweet=”Easy Greek Salad – use your fresh garden vegetables and that fresh oregano” username=”ApronFreeCook”]
Approximate Nutritional Information:
Servings Per Recipe: 6, Amount Per Serving: Calories: 104, Fat: 7g, Cholesterol: 22g, Sodium: 381mg, Carbs: 7g, Protein: 5g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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