Dana's Greek Salad recipe

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Ingredients

6 romaine lettuce leaves, chopped into bite-sized pieces
4 sprigs purslane, leaves and stems chopped
1 cucumber, halved lengthwise and sliced
½ onion, sliced
3 small tomatoes, cut into wedges
16 pitted Spanish black olives
½ cup cubed low-salt feta cheese
¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 ½ teaspoons salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground black pepper

Nutrition Info

240.7 calories
carbohydrate: 12.4 g
cholesterol: 11.1 mg
fat: 19.3 g
fiber: 2.9 g
protein: 8.6 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1467.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.

  2. Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing.

  3. Drizzle dressing over salad before serving.

Recipe Yield

4 servings

Recipe Note

I love this salad. It's a perfect summer appetizer to be served for lunch or dinner. It's easy to prepare and full of flavor for those who want to eat something healthy, yet good tasting!

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