Greek Salad

Rebeka Bergin Rebeka Bergin

    Add the Cucumber, Tomato, Red Onion, and Olives to a bowl and mix to combine all of the ingredients.

    Mix the Olive Oil, Lemon Juice and Dried Oregano to make a dressing, then stir this into the salad vegetables.

    To serve, season with a pinch of Sea Salt & Black Pepper and top the salad with 2 tablespoons of crumbled Feta Cheese.


    *Make this recipe 100% plant-based by simply leaving the feta cheese out or using a dairy free alternative.

Article ID,18234114105,Servings,1,Paper Link,https://paper.dropbox.com/doc/Greek-Salad--AaBmtaFKKEZMwZPs2VOdJ7CLAg-zCqqSrS8hblRkziKSAahU
Day,Lunch
Calories,202,Macros
Fat,14g,118
Protein,7g,26
Carbohydrates,15g,58
Allergens,Nut-Free,Soy-Free,Egg-Free,Gluten-Free,Seafood-Free
Suitability,Fat-Loss,Gluten-Free,Vegetarian,Low-Carb

Ingredient,Amount,Style
English Cucumber,¼ ,cut into chunks
Large Tomato,1,deseeded & chopped
Red Onion,½ Small,sliced
Black Olives,7
Feta Cheese*,2 Tablespoons,crumbled
Dried Oregano,½ Teaspoon
Olive Oil,1 Teaspoon
Lemon Juice,1 Teaspoon
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.