There is something about the freshness and vibrancy of a Greek salad that just adds a whole lot of color to your meal. Not only is it tasty, it is also healthy.
Greek salad is low-calorie and nutrient-dense, also providing you with a healthy dose of vitamins A and C, as well as potassium and iron. It also contains phytonutrients and antioxidants, which reduce the risk of health problems such as heart disease and cancer.
So, why not just toss a few chopped cucumbers, some sliced tomatoes, feta cheese, olives, garnished with evo3 and oregano, and make your meal a complete one!
Dish Type: Salads
Season: All Year
Yield: 2 to 4 Servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
- ½ cup arugula, roughly chopped
- ½ cucumber, peeled and sliced ¼ thick
- 2 medium-sized red tomatoes, large-diced
- 1 green pepper, seeded and large-diced
- 1 small red onion, thinly sliced
- ¼ cup Kalamata olives
- 1 slab of feta cheese
- 1 tsp capers (optional)
for the vinaigrette
- 4 tbs of evo3 extra virgin olive oil
- 2 tbs red wine vinegar
- 1 clove garlic, minced
- handful fresh mint, finely chopped
- 1 tsp dried oregano
- salt & pepper to taste
1. In a large bowl combine the arugula, cucumbers, tomatoes, peppers, red onion, and Kalamata olives.
2. To make the vinaigrette, whisk together the vinegar, garlic, herbs, salt & pepper in a small bowl. Continue whisking while slowly adding the olive oil to make an emulsion. Pour over the vegetables.
3. Top the salad with feta. (Optional: add capers for an extra kick of flavor!)