Summer Greek Salad

A perfect tasty and crispy side to most meat–based dishes!

Preparation Time: 15 minutes

Serves 4

  • 1 head cos or butter leaf lettuce, rinsed and drained
  • 1 medium green capsicum, thinly sliced
  • 2 vine ripened tomatoes, cut into about 8 wedges
  • ¼ cup stoned, sliced black olives, Kalamata or similar oil-cured olives (optional)
  • ¼ cup reduced fat crumbled feta cheese

For The Dressing

  • ¼ cup fresh lemon juice
  • 3 teaspoons olive oil
  • 1 teaspoon chopped fresh oregano
  • Black pepper to taste

Method

  1. To prepare the dressing, combine lemon juice, oil, oregano in a small bowl and mix well.  Season with black pepper. Set aside.
  2. Dry lettuce in a salad spinner or with paper towel.  Tear into bite-sized pieces into a large salad bowl.  Add capsicum, tomatoes, olives and feta.
  3. Pour the dressing over the salad.  Toss gently to coat.  Serve with the Grilled Chicken Brochettes for a tasty summer meal.

Nutrition Tip

  • Feta is lower in fat than most other cheeses.  To reduce the sodium content, soak briefly in skim milk, before adding to salad.
  • Salad greens are a good source of beta-carotene and Vitamin C.  Greens should be mixed with dressing at the last moment to prevent wilting, and should be mixed gently, as they are delicate.
  • Only 90 cals/378 kJ per serving.