Greek · Lunch
Village Salad (No-Chop)
Greek village salad made with hand-torn feta cheese, tomato and cucumber chunks, kalamata olives, roasted red pepper, and red onion. Dressed with olive oil, red wine vinegar, and dried oregano, served at room temperature.
$4
8 minsPrep
0 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
380Calories
19.7gProtein
30.4gFat
17.2gCarbs
9.6gSugar
3.7gFiber
1620mgSodium
106mgChol
15.8gSat Fat
610mgPotassium
556mgCalcium
1.8mgIron
1.5mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
no-chop
Instructions
1
Prep
Combine tomato chunks, cucumber chunks, red onion, kalamata olives, and drained roasted red pepper strips in a bowl.
2
Build
Hand-break feta into rough chunks directly over the salad, using your fingers to keep pieces uneven and craggy.
3
Plate
Drizzle olive oil and red wine vinegar over top, sprinkle with dried oregano and salt, then gently toss by hand. Serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g feta cheese, hand-broken into chunks
- 2 cup300g tomato chunks, pre-cut
- 1 1/3 cup200g cucumber chunks, pre-cut
- 4 tbsp40g kalamata olives
- 4 tbsp40g red onion
- 3 oz40g, about a quarter of a 16 oz jar jarred roasted red pepper strips, drained
- 2 tbsp30ml olive oil
- 2 tsp10ml red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 pinch2 pinch salt
