Serves 8

  • 4 large tomatoes, each cut into 8 to 10 wedges
  • 1 medium cucumber, cut in half lengthwise and sliced
  • 1/4 cup thinly sliced red onion
  • 16 medium kalamata olives
  • 1 cup green pepper slices (about 1 pepper)
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp dried oregano
  1. In a large bowl, toss together tomato wedges, cucumber slices, red onion, olives, green pepper and feta cheese.
  2. In a separate bowl, whisk together olive oil, lemon juice, garlic and oregano; drizzle over salad. Serve immediately.


Per 1 cup serving: 108 cal, 3 g pro, 8 g total fat (3 g saturated fat), 5 g carb, 1 g fibre, 9 mg chol, 230 mg sodium

– from the book, Leslie Beck’s Healthy Kitchen, by Leslie Beck RD with Michelle Gelok RD

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