Greek Salad W Roasted Red Peppers
A good greek salad has to have feta cheese, it also has to have a green element, so whatever kind of lettuce you prefer is fine. It has to have black kalamata olives and a red component. Anything else is an added bonus. In this greek salad, I chose to use roasted red peppers they add such a nice flavor and color.
Servings: 3
Calories: 224kcal
Equipment
- 1 Cutting board or mat
- 1 Salad Bowl
Ingredients
- 2 Cups Lettuce We use Iceberg
- 4 oz Roasted Red Peppers Jar
- 1 Cup Cherry Tomatoes
- 2 oz Olives Kalamata Black and Green
- 1/2 English Cucumber
- 1/4 Cup Banana Peppers jar
For The Greek Dressing
- 1/4 Cup Olive Oil
- 3 Tbsp Red Wine vinegar
- 1/4 Tsp Dijon Mustard
- 1 Garlic
- 1/4 Tsp Oregano
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
Instructions
- Gather Your Ingredients
- Always start with clean dry lettuce
- Rinse your tomatoes
- Wash the cucumber and slice it
- Add the lettuce to the bowl
- Add cucumbers
- Add the tomatoes
- Add the banana peppers
- Add the olives
- Crumble the feta if needed
- Add the feta cheese
- Toss with greek dressing just before serving
For the Greek Dressing
- Mince the garlic
- Whisk together all the ingredients
Notes
I like a bit of red onion in my salad for flavor and color, but my husband does not, so I left them out.
I will share the ingredients for the salad in the picture, however, your imagination is the limit here.
The rule of thumb for knowing how much salad per person is a fist full of green for each person. If you are someone who measures, a cup per person is the perfect measure for a side salad.
Serve with a greek salad dressing.
Add in grilled chicken breast or shrimp and it will be wonderful.
Nutrition
Calories: 224kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1219mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 846IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 1mg