Greek Summer Salad
Prep Time: 10
Cooking Time: 0
Ingredients
- 4 fresh tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, cut into ½” pieces
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tbsp chopped fresh oregano (dried: 1 tsp)
- Optional: ¼ cup kalamata olives
- Optional: ½ cup feta cheese, crumbled
Instructions
- Mix vinegars, olive oil, salt and oregano together.
- Toss with vegetables.
- Refrigerate for a few hours before serving (or eat it immediately if you are hungry!)
Nutrition Facts
5 servings per container
Serving Size 217g
| Amount Per Serving | ||
|---|---|---|
| Calories 140 | ||
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 4g | 20% | |
| Dietary Fiber 2g | 8% | |
| Total Sugars 6g | 0% | |
| Cholesterol 20mg | 7% | |
| Sodium 780mg | 34% | |
| Total Carbohydrate 9g | 3% | |
| Protein 5g | 10% | |
| Vitamin D 0.1mcg | 0% | |
|---|---|---|
| Calcium 140mg | 11% | |
| Iron 0.65mg | 4% | |
| Potassium 400mg | 7% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.