Greek Salad


U.S. Metric Ingredients
fl oz 45 mL Lemon juice
½ tsp 2 mL Salt
tsp 0.5 mL Pepper
1 tbsp 15 mL Dried oregano
fl oz 135 mL Olive oil
12 oz 360 g Cucumber, cut in half lengthwise and sliced
1 lb 8 oz 720 g Tomatoes, large dice
9 oz 270 g Feta cheese, crumbled
6 oz 180 g Red onion, in thin slices
4 oz 120 g Pitted Kalamata olives
1 lb 2 oz 540 g Romaine lettuce, cut into bite-size pieces



  1. Prepare vinaigrette, using the ingredients listed and following the procedure.
  2. Combine the cucumber, tomatoes, cheese, onion, and olives in a bowl.
  3. Add the vinaigrette and toss to mix.
  4. Divide the lettuce among individual serving bowls ( oz or 45 g per portion).
  5. Spoon the vegetable and cheese mixture onto the lettuce.

Per serving: Calories, 210; Protein, 5 g; Fat, 18 g (74% cal.); Cholesterol, 20 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 500 mg.


Instead of dicing the tomatoes, cut them into wedges. Garnish each plated salad with 2 or 3 wedges.