Cooking Classy · by Jaclyn★ 5.0 (58)
Best Greek Salad
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 11%
CARBS 13G14% OF CAL
4G FIBER5G SUGAR3G OTHER
FAT 35G84% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh vegetables, olives, and feta tossed with a lemon-herb vinaigrette. A bright, satisfying salad with Mediterranean flavors.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 6 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 1/2 tsp minced garlic ((1 large clove))
- 1 1/2 Tbsp finely minced fresh parsley
- 1 tsp dried oregano
- 3/4 tsp honey
- Salt, (to taste)
- 4 medium Roma tomatoes, (diced (10 oz))
- 1 medium english cucumber, (optionally peeled and sliced into half moons)
- 1/2 small red onion, (thinly sliced or diced, rinsed and drained)
- 1 small green or yellow bell pepper, (seeds and ribs removed, chopped)
- 3/4 cup kalamata or black olives, (drained and sliced)
- 4 oz. crumbled feta cheese ((about 1 cup))
- 1 medium avocado (not too soft), (diced)
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 11%
CARBS 13G14% OF CAL
4G FIBER5G SUGAR3G OTHER
FAT 35G84% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 880mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 141mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 880MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.