My Take on a Classic: Greek Salad

From Nerd Meets Food

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.

Low cal Calories 103kcal
fat Total Fat 6g
High sat-fat Saturated Fat 4g
chol Cholesterol 25mg
sodium Sodium 422mg
Low carbs Total Carbohydrate 7g
Serving size 169g Calories from fat 56kcal Fiber 2g Protein 5g Sugar 5g


  • 1/2 lb tomatoes
  • 1/4 lb cucumber
  • 1/4 lb feta cheese
  • 1 small onion
  • 1 small green pepper
  • 1tbsp of capers
  • Salt
  • Pepper
  • Baby arugula


  1. Cut the tomatoes in bite size pieces.
  2. Separate the juice of the tomatoes.
  3. Slice the cucumber in 1/4 inches pieces.
  4. Cut the onion in thin slices.
  5. To make the taste of the onion less sharp rub it with kosher salt.
  6. Wash the salt off and soak the onion in a cold water.
  7. Mix the vegetables together.
  8. Add the feta cheese in crumbs.
  9. In a ball mix the reserved tomato juice with the olive oil to make the dressing.
  10. Plate the arugula.
  11. Add on top the vegetables.
  12. Add the dressing.
  13. Sprinkle the oregano.


  • Feel free to mix and match other tomatoes that are colorful and playful.