One of my favorite restaurants makes a mean Greek salad. However, I am trying really hard to stay away from that place because, aside from the salad, they also make amazing falafels and baklava and we all know how those things can pack up the calories fast!
When I just want to drown myself in a salad with good ingredients without the extra stuff, I whip up this quick Greek salad. It is so easy to make and lasts for days in the fridge. Hypothetically speaking, of course, because I always eat it within 2 days.
Ingredients:
1 medium (~150 g) cucumber; quartered
1/2 cup (~100 g) cherry tomatoes; halved
1/4 cup (~30 g) red onions; sliced
1/4 cup (~28 g) feta cheese
1/4 cup (~45 g) kalamata olives; sliced
1/2 tsp salt
1/4 tsp dry basil
1 tsp parsley
1/2 tsp fresh garlic; minced
1/4 tsp pepper
1.5 tsp dry oregano
2 Tbsp (30 mL) red wine vinegar
2 tsp (8 g) raw cane sugar
1 Tbsp (15 mL) olive oil
Directions:
In a bowl, whisk together salt, basil, garlic, pepper, oregano, red wine vinegar, sugar, and olive oil.
Toss in cucumbers, cherry tomatoes, red onions, feta cheese, kalamata olives, and combine.
Macros per Serving (4): 7 g of carbs | 8 g of fats | 2 g of protein
NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.
