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🥗 Fresh Greek Vegetable Salad

286 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 green bell pepper
• 2 tomatoes
• 1 red onion
• 1 romaine lettuce heart
• 2 tbsp black olives
• 2 tbsp green olives
• 2 garlic cloves
• 200 g feta (low-fat)
• 3 tbsp wine vinegar
• 3 tbsp olive oil
• 2 tsp capers
• 1 pinch sugar
• salt
• pepper (from the mill)
• 3 tbsp basil (chopped)

Instructions

1. 1. Peel the cucumber and cut it in half lengthwise.
2. 2. Scoop out the seeds from the cucumber halves.
3. 3. Dice the cucumber flesh into small cubes.
4. 4. Thoroughly wash the bell pepper.
5. 5. Cut the bell pepper open lengthwise and remove the stem.
6. 6. Remove the seeds and the white inner membrane of the pepper.
7. 7. Cut the pepper into thin strips.
8. 8. Peel the onion.
9. 9. Slice the onion into thin rings.
10. 10. Wash the tomatoes.
11. 11. Remove the hard stem area from the top of the tomatoes.
12. 12. Cut the tomatoes into wedges or chunks.
13. 13. Wash the romaine lettuce.
14. 14. Remove tough stems or wilted greens from the romaine lettuce.
15. 15. Tear the lettuce into bite-sized pieces.
16. 16. Pit the olives.
17. 17. Cut the olives in half.
18. 18. Peel the garlic.
19. 19. Mince the garlic very finely.
20. 20. Cut the feta cheese into small cubes.
21. 21. Mix the olive oil with the capers, vinegar, sugar, salt, and pepper in a bowl.
22. 22. Add the minced garlic, vegetables, and feta to the dressing mixture.
23. 23. Gently toss all ingredients until evenly distributed.
24. 24. Taste the sauce again and adjust with salt and pepper.
25. 25. Portion the salad into individual bowls.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 286
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 8 g