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This Greek Salad recipe has so many great flavors in it that you can skip the heavy salad dressing, which can add up to over 500 calories to an otherwise light salad. Thank you to Chef Susan Irby, author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions for sharing this Greek Salad recipe with my readers today.
It’s Greek to me Greek Salad Recipe
I do love a good salad, but if you aren’t careful you can really pack on the calories and fat when preparing it. Adding things like bacon, breaded chicken, and croutons will certainly increase the fat and calories. Substitutions such as reduced-fat or nonfat feta cheese save on calories and fat; however, cutting back on the amount of extra-virgin olive oil in dressings is another key factor in keeping your recipes slimming.
This is an easy Greek salad recipe and can be prepared the night before if you’d like to take it to work with you for lunch. Don’t add the dressing until right before you eat it. I find that a divided salad container is the perfect choice when you want to take a salad to work. These portable salad dressing bottles are super handy too.
If you enjoy salad recipes, you might want to try my healthy broccoli salad with bacon or my warm bacon and shallot spinach salad with avocado. If you like Greek salads, try my Aunt Diane’s Greek tomato salad recipe.
Did you know that a traditional Greek salad recipe is made with lemon juice and not vinegar? I’ve seen quite a few made with vinegar but this recipe is really closer to a traditional salad.
Check out this video from the author of Substitute Yourself Skinny:
This Greek Salad recipe has so many great flavors in it that you can skip the heavy salad dressing, which can add up to over 500 calories to an otherwise light salad.
15 minPrep Time
15 minTotal Time
5 based on 1 review(s)
- 1 head leaf lettuce, washed, dried, and cut into 2-inch pieces
- 1 English cucumber, diced
- 2 large tomatoes, diced
- ¼ cup chopped red onion
- ¼ cup chopped red bell pepper
- ¼ cup chopped pitted kalamata olives
- ½ cup reduced-fat feta cheese crumbles
- 1 teaspoon chopped fresh oregano leaves
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- Sea salt to taste
- Black pepper to taste
- 1. In a large mixing bowl, toss together the lettuce, cucumber, tomatoes, onion, bell pepper, olives, and cheese. Separately, in small bowl, whisk together the oregano, oil, lemon juice, salt, and pepper. Pour over the lettuce mixture and toss well to coat.
- 2. Serve on salad plates as an entrée or side dish.
From Substitute Yourself Skinny by Chef Susan Irby, Copyright © 2010, F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.