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Greek Garden Salad with Dressing

Total Time

Prep/Total Time: 25 min.


4 servings

“My Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often,” writes Weda Mosellie from Phillipsburg, New Jersey.


  • 3 cups torn romaine
  • 1 plum tomato, sliced
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup sliced seeded peeled cucumber
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup sliced fennel bulb
  • 1/4 cup chopped celery
  • 6 pitted ripe or Greek olives
  • 1 green onion, thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon water
  • 1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
  • 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
  • 1/2 teaspoon grated lemon zest
  • Dash each salt and pepper
  • 1 tablespoon crumbled reduced-fat feta cheese


  1. In a large serving bowl, combine the first nine ingredients.
  2. For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon zest, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts

1 cup: 90 calories, 5g fat (1g saturated fat), 1mg cholesterol, 172mg sodium, 11g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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