Greek Wedge Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of romaine wedges, fresh tomatoes, cucumbers, and olives with feta cheese dressed in a creamy lemon tahini dressing. Light, fresh, and satisfying as a meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 heads of romaine
- 1 1/2 cups halved or quartered cherry tomatoes, depending on their size
- ⅔ cup chopped seeded cucumber (about 1/2 medium garden cucumber)
- ⅔ cup chopped celery (about 2 ribs)
- 1/4 cup pitted and halved Kalamata olives
- 1 shallot, very thinly sliced
- 1 tablespoon lemon juice
- Pinch of salt
- 1/4 cup extra-virgin olive oil
- 2 to 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 to 3 cloves garlic, pressed or minced
- 1/2 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup finely chopped fresh mint and/or basil
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 582mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 968mg
- Calcium
- 145mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.