Greek Salad is one of the few dishes that make greek food a staple. Here I present a play on a classic by substituting the ingredients with more modern versions.
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Low calCalories
103kcal
fatTotal Fat
6g
High sat-fatSaturated Fat
4g
cholCholesterol
25mg
sodiumSodium
422mg
Low carbsTotal Carbohydrate
7g
Serving size169gCalories from fat56kcalFiber2gProtein5gSugar5g
Ingredients
1/2lbtomatoes
1/4lbcucumber
1/4lbfeta cheese
1small onion
1small green pepper
1tbsp of capers
Salt
Pepper
Baby arugula
Directions
Cut the tomatoes in bite size pieces.
Separate the juice of the tomatoes.
Slice the cucumber in 1/4 inches pieces.
Cut the onion in thin slices.
To make the taste of the onion less sharp rub it with kosher salt.
Wash the salt off and soak the onion in a cold water.
Mix the vegetables together.
Add the feta cheese in crumbs.
In a ball mix the reserved tomato juice with the olive oil to make the dressing.
Plate the arugula.
Add on top the vegetables.
Add the dressing.
Sprinkle the oregano.
Tips
Feel free to mix and match other tomatoes that are colorful and playful.