Greek Veggie Salad Recipe

Greek Veggie Salad Recipe photo by Taste of Home

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Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. —Sue Dannahower of Fort Pierce, Florida.

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Greek Veggie Salad Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

25 25

Ingredients

3 medium tomatoes, cut into wedges
3 medium green peppers, julienned
2 medium cucumbers, peeled and sliced
2 medium onions, coarsely chopped
1/4 cup olive oil
2 tablespoons plus 2 teaspoons red wine vinegar
1 tablespoon minced fresh dill
1 garlic clove, minced
1/2 teaspoon minced fresh oregano
1/8 teaspoon salt
Dash pepper
1 cup (4 ounces) crumbled feta cheese
12 pitted Greek olives
6 anchovy fillets, halved

Directions

In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies. Yield: 12 servings.

Nutritional Analysis: 1 cup equals 105 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Greek Veggie Salad in Light & Tasty April/May 2005, p39