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Takeaway greek salad
grain-free, gluten-free, nut-free salad.
5
from 1 vote
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Soups and salad
Cuisine
diabetic friendly, Fusion, gluten free, International, middleeastern, One pot, Spring, Summer, Vegetarian
Servings
4
people
Ingredients
1x
2x
3x
Main salad ingredients
2
cups
lettuce
chopped romaine
1
cup
tomatoes
diced
1
large
cucumber
seedless one are better.
1
medium
red onion
diced small
1/4
cup
olives
I used green
1
tbsp
beetroot
pickled
1/2
cup
feta cheese
diced or crumbled
1
tsp
coriander leaves
optional
greek vinaigrette
2
tbsp
olive oil
1
clove
garlic
grated, avoid if you dont like it.
1.5
tbsp
Lemon juice
1/2
tsp
red wine vinegar
1/2
tsp
dry oregano
use 1/4 tsp fresh oregano
1/4
tsp
crushed black pepper
1/4
tsp
pink salt
Instructions
Add all the ingredients to make the vinaigrette into a mixing bowl and whisk it well.
Save this in a sealable airtight container in the refrigerator till use.
Into the same mixing bowl add the diced onions, a tsp of the vinaigrette and let it soak up and turn mellow for about 10 minutes.
Dice the tomatoes. olives, cucumbers, lettuce and add to the mixing bowl and toss the salad well with the marinating onions.
Add a few pieces of the pickled beets and coriander leaves.
When ready to serve, toss in the vinaigrette and toss again.
Your salad is ready to serve
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