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Greek Salad

Greek Salad

This chunky summery salad is quick to make and packed with protein. With a GI of 45, this meal is high protein, low GI and provides 374 kcal per portion.

INGREDIENTS

Greek Salad
  • ½ small red onion, thinly sliced
  • 2 large ripe tomatoes, roughly chopped
  • ½ cucumber deseeded and roughly chopped
  • 100g/3½oz reduced fat feta cheese, drained and cut into cubes
  • 50g/1¾oz black olives pitted and drained (in brine not oil and preferably Kalamata olives)
  • small handful fresh mint leaves
  • ½ tsp dried oregano
  • 2 tsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • sea salt and freshly ground black pepper
  • 2 wholemeal pitta bread, warmed

DIRECTIONS

  • Put the onion, tomatoes and cucumber in a bowl and season to taste.
  • Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil and lemon juice and serve with warmed pitta bread.

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Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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