Greek Farm Salad 2 Ways

June 14, 2013

While my husband and I aren’t Greek, we’re surrounded by them and LOVE all things Greek food. This salad is a mostly traditional preparation my husband ate almost everyday he lived in Greece in between high school and college, paired up with my American version. Its fresh, delicious, won’t weigh you down, and focuses on ingredients you probably have growing in your yard!

1 cucumber

1/2 package cherry tomatoes, cut in half. (you want equal parts tomatoes and cucumber- more or less according to your taste).

A slice of fresh Feta cheese

Salt and pepper

Basil, Oregano, and Rosemary

1 fresh lemon, and a little zest.

1 bell pepper, diced (optional)

Lettuce, optional

Cut your cucumber into 1? chunks, and add halved cherry tomatoes to it, toss. (I remove the skin from my cucumbers because it reduces the burps… but that’s up to you). Cut lemon in half and squeeze juice all over salad, toss again to coat evenly. Generously sprinkle salt, pepper, and herbs over salad, and lay slice of feta on top. Eat and enjoy! For the slightly more American version- prepare as above over lettuce and add diced bell pepper.

Nutritions

Calories
27

Sodium
3mg
0% DV

Fat
0.19g
0% DV

Protein
1g
2% DV

Carbs
7g
2% DV

Fiber
2g
10% DV