Crisp, colourful, and bursting with freshness, this Greek salad is sure to become a true summer tradition! Packed with fresh vegetables, fibre, and heart-healthy unsaturated fats, it’s prepared in just one bowl and pairs beautifully with grilled fish or Greek-marinated tofu.
Preparation
10
min
Cooking
0
min
Portion
6
Ingredients
- 1 coloured bell pepper, diced
- ¼ red onion, thinly sliced
- 500 ml (2 cups) cucumber, diced
- 500 ml (2 cups) tomatoes, diced
- 125 g (about ¾ cup) feta cheese, crumbled
- 60 ml (¼ cup) sliced black olives
- 60 ml (¼ cup) fresh herbs, chopped (basil, parsley, oregano, etc.)
Dressing:
- 60 ml (¼ cup) balsamic vinegar
- 20 ml (4 tsp) olive oil
Preparation
- At the bottom of a large serving bowl, whisk together the olive oil and balsamic vinegar.
- Add all the salad ingredients and toss well to coat.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
Registered Dietitian Nutritionist in Quebec City
