Greek Summer Salad

Lisa Wood

This vibrant Greek Summer Salad is crisp, tangy, and packed with Mediterranean flavor. Featuring mini cucumbers, juicy grape tomatoes, Kalamata olives, and fat-free feta, it’s a refreshing, low-calorie side dish that’s perfect for warm weather and meal prep alike. Let it marinate for max flavor—and enjoy every bite!

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Serves

4

Ingredients

4 Mini cucumbers
12 Grape tomatoes
1/8 Medium red onion Sliced
12 Kalamata olives, pitted
2 oz. Fat free Feta cheese crumbles
2 Mini peppers
1 Lemon, juiced
1 1/2 tbsp. Red wine vinegar
1 tsp. Dried dill
Salt and pepper to taste

Directions

Finely chop all the veggies and combine in a storage bowl.
Mix the lemon juice, vinegar, dill and salt/pepper and pour over the vegetables.
OPTIONAL: You can add a drizzle of oil if you like - about 2 tbsp. Don’t forget to track it!
Top with the feta.
Allow to marinate at least 30 minutes in the refrigerator before serving.

Enjoy!

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