Low carbVeg-heavyQuick

Greek Salad

No lettuce. The tomatoes and the feta are doing the work.

8 min Serves 2

Per serving

264

kcal

8.7 g

protein

11.8 g

carbs

20.8 g

fat

3.3 g protein per 100 kcal · 2 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Feta100 g
  • Tomato200 g
  • Cucumber150 g
  • Onion50 g
  • Olive oil20 g
  • Balsamic vinegar(optional)10 g

Method

  1. 1Cut the tomatoes and cucumber into rough, chunky pieces.
  2. 2Slice the onion as thinly as you can.
  3. 3Break the feta over the top in pieces rather than cubes, then dress.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

How to slice an onionShow

Slices, rather than dice, are for stir fries, fajitas and anything where you want strands.

  1. Cut off the top and the root. Halve it from top to bottom and peel.
  2. Lay each half flat side down and cut thin half-moons from one end to the other, using the claw grip.
Opening tinsShow

Ring-pull lids have razor-sharp edges once open.

  1. Pull the ring slowly and steadily towards you, keeping fingers away from the lid's edge.
  2. Don't press food down with your fingers inside an open tin — use a spoon.
Dressing a saladShow

Dressing is the oil, acid (lemon or vinegar) and seasoning that make a salad taste of something.

  1. A simple dressing is about 3 parts oil to 1 part lemon juice or vinegar, with a pinch of salt.
  2. Shake it in a jar with the lid on, or whisk with a fork in a small bowl.
  3. Add it just before eating and toss gently so every leaf is coated. Dressed leaves go soggy if left to sit.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.