Home > Recipes > Greek Side Salad

Greek Side Salad Recipe

"This was my dad's favorite salad," writes Weda Mosellie of Phillipsburg, New Jersey. Fresh, crisp and flavorful, it's the perfect salad.

This recipe is:

Quick

[X]

Rate Greek Side Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Greek Side Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

3 cups torn romaine
1/2 cup chopped peeled cucumber
1 slice red onion, halved and separated
1 small tomato, sliced
1/2 cup cubed part-skim mozzarella cheese
6 pitted Greek olives
4-1/2 teaspoons olive oil
1-1/2 teaspoons lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons crumbled feta cheese
1 teaspoon grated Parmesan cheese

Directions

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the oil, lemon juice, cilantro, parsley, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with feta and Parmesan cheeses. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 271 calories, 21 g fat (7 g saturated fat), 22 mg cholesterol, 743 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Greek Side Salad in Cooking for 2 Summer 2009, p57

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.