Greek Salad

Authorlisa

www.fitnessmagazine.com

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 pint grape tomatoes, halved lengthwise
 ½ seedless cucumber, quartered lengthwise and cut into ¼-inch pieces
 1 yellow bell pepper cut into ¼-inch pieces
 1 cup canned cannellini beans, rinsed and drained
 ½ small red onion, diced
 2 ounces reduced-fat feta, cubed
 ¼ cup pitted Kalamata olives, halved
 ¼ cup chopped fresh mint
 2 tbsp extra-virgin olive oil
 2 tbsp red wine vinegar
 2 tbsp fresh lemon juice
 1 tsp minced fresh garlic
 1 tsp honey
 ½ tsp Dijon mustard
 ¼ tsp dried oregano
 ¼ tsp salt
 1/8 tsp freshly ground black pepper
1

Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl

2

In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper.

3

Pour over the vegetables; toss well.

4

Season with additional salt and black pepper to taste; serve.

Category

Ingredients

 1 pint grape tomatoes, halved lengthwise
 ½ seedless cucumber, quartered lengthwise and cut into ¼-inch pieces
 1 yellow bell pepper cut into ¼-inch pieces
 1 cup canned cannellini beans, rinsed and drained
 ½ small red onion, diced
 2 ounces reduced-fat feta, cubed
 ¼ cup pitted Kalamata olives, halved
 ¼ cup chopped fresh mint
 2 tbsp extra-virgin olive oil
 2 tbsp red wine vinegar
 2 tbsp fresh lemon juice
 1 tsp minced fresh garlic
 1 tsp honey
 ½ tsp Dijon mustard
 ¼ tsp dried oregano
 ¼ tsp salt
 1/8 tsp freshly ground black pepper

Directions

1

Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl

2

In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper.

3

Pour over the vegetables; toss well.

4

Season with additional salt and black pepper to taste; serve.

Greek Salad

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