Greek Country Salad

CentraCare Health Weight Management Recipe

Ingredients

• 4 large tomatoes, cut into chunks
• 1 medium cucumber, cut into ½-inch rounds then halved
• ½ medium purple onion, thinly sliced into large half rings
• 6 ounces feta cheese, cut into 4 equal slices
• 20 Kalamata olives (see serving tip)
• 12 Tbsp. extra-virgin olive oil
• 3 tsp. dried Greek oregano
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
  
  

Directions

1. Divide the tomatoes and cucumber equally among 4 bowls.

2. Scatter onion pieces over each bowl.

3. Place 1 slice feta on top of each.

4. Divide and arrange the olives around the inside edge of the bowl.

5. Drizzle each with 3 Tbsp. olive oil.

6. In a small bowl, mix the oregano, salt, and pepper. Sprinkle onto the salads and serve.

Serving tip

Kalamata Greek olives have pits. They taste different, too. Think of the difference between boneless chicken and bone-in chicken — both are good, but they’re different, right?

Have a big loaf of crusty bread to soak up the olive oil, vegetable juices, and seasoning amalgamation left in the bottom of the bowls. That’s the best part!

And, please, don’t crumble the feta cheese! A nice slab over the top is not only beautiful but also lets the eater decide how much goat-y goodness goes into every bite.

Yield: 4 servings

Exchanges per serving: 1 Protein; 1 Starch; 2 Vegetables; 9 Fat

Recipe Source: OPA! Healthy Greek Cookbook