Hello! The weekend is over and Monday is always a good day to put on my healthy eating hat. We try to just do a little better, y’all.
This is an easy, zesty and light twist on traditional Greek salad that takes no time to throw together, maybe 5 minutes.
I eat it as an in between meal snack or side dish, but a bigger batch would be great for a picnic or BBQ, too.
I didn’t have any olives or bell pepper on hand, but Greek olives and any color of chopped bell peppers would be perfect in this if ya like ‘em.
1.) One small to medium cucumber, I used an organic Persian seedless cucumber.
2.) Four artichoke hearts, I use the canned kind packed in water/salt and citric acid, not oil.
3.) Four or five small tomatoes, I use organic sugarplum tomatoes.
4.) One ounce crumbled fat free feta cheese.
5.) Two teaspoons extra virgin olive oil.
6.) A few splashes of red wine vinegar to taste.
7.) One tablespoon (or less) diced red onion.
Optional: A squeeze of lemon can be used instead of or with the vinegar and salt and pepper to taste- I like Lawry’s garlic salt.
A little fresh or dried parsley is always pretty for a garnish.
Pretty self explanatory!
Just wash and chop everything up, I cut the little tomatoes and cucumber slices in half. I toss it all together and drizzle the EVOO and vinegar on last, then salt and pepper to taste.
Toss a bit more and eat.
Calories: I calculate this at roughly 215 calories.
Hope you enjoy.