How to Make Greek Veggie Salad II - A Step-by-Step Guide

When it comes to Mediterranean cuisine, Greek food is often celebrated for its fresh and vibrant flavors. One of the most popular and beloved dishes is the Greek veggie salad, which is a delightful combination of crisp vegetables, salty feta cheese, and tangy vinaigrette. This recipe for Greek Veggie Salad II is a refreshing and healthy option that can be enjoyed as a light lunch or a flavorful side dish.

What sets this Greek veggie salad apart is the use of classic ingredients such as...

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Ingredients

  • 1 large cucumber, chopped
  • 2 roma (plum) tomatoes, chopped
  • 1 (5 ounce) jar pitted kalamata olives
  • 1 (4 ounce) package feta cheese, crumbled
  • 1 red onion, halved and thinly sliced
  • ½ (10 ounce) package baby greens
  • ½ (10 ounce) package romaine lettuce leaves
  • 6 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 ½ cups red wine vinegar

Information

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 8
  • Yield: 8 servings

  • In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
  • Nutrition

    211 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 13mg
    • Sodium: 467mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 3g
    • Vitamin C: 12mg
    • Calcium: 104mg
    • Iron: 1mg
    • Potassium: 255mg