It’s Greek to me Greek Salad Recipe with Simple Substitutions

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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.

Greek salad recipe

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:

Yields 4

It’s Greek to me Greek salad

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

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. 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. 2. Serve on salad plates as an entrée or side dish.

Nutrition

Calories

510 cal

Fat

44 g

Carbs

15 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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It's Greek to me Greek Salad Recipe

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.

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