In Greece, Greek Salads do not contain lettuce like they do in America. They’re traditionally composed of tomato, cucumber, bell peppers, sliced onion and feta cheese, and dressed with oregano, olive oil and vinegar. They’re simple, chunky, and the best way to enjoy colorful summer vegetables.
Leave it to Ina Garten to return us to the origins of real Greek Salad. You won’t miss the iceberg lettuce with this toothsome concoction because Ina knows how to make the best of simple ingredients. I made several minor changes to Ina’s recipe: I used a simpler dressing recipe with less olive oil than Ina’s (click this link for her recipe, which contains 1/2 cup olive oil), and I reduced the amount of feta cheese and Kalamata olives. Ina does tend toward excess, bless her generous heart.
You can adjust the amounts of nearly any ingredient when you make this wonderful homage to Greek culinary history, but if you make it the way it’s written below, you’ll know the Weight Watcher SmartPoints per serving. You’ll be going real Greek, only Greek light! Another win-win!
I plan on making this Greek Salad many times this summer, and serving it with grilled meats or fish. There’s even room in the Points budget for crusty bread and cheese! Remember, all things in moderation.
As they say in Greece: OPA!
1 English or seedless cucumber, quartered lengthwise and sliced 1/4″ thick
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 pint cherry or grape tomatoes, halved lengthwise
1/2 red onion, thinly sliced
4 oz. reduced-fat feta cheese, diced or crumbled
1/4 cup pitted Kalamata olives, halved
3 Tbsp. Extra-virgin olive oil
1 1/2 Tbsp. red wine vinegar
1/2 tsp. dried oregano
Salt and freshly ground black pepper
Place cucumbers, peppers, tomatoes and red onion in a large bowl. Add feta cheese and olives. Mix dressing ingredients together in a small bowl and add to salad, stirring gently to combine. Season to taste with salt and pepper.
WW SmartPoints per serving: 3