Low Fat Cava Greek Salad
Experience a lighter twist on a Mediterranean classic with this Low Fat Cava Greek Salad, bursting with vibrant flavors and healthy ingredients. Perfectly balancing freshness and tang, this recipe features crunchy cucumbers, juicy cherry tomatoes, sweet green bell peppers, and Kalamata olives, all complemented by crumbles of reduced-fat feta cheese. The zesty homemade dressing, made with extra-virgin olive oil, red wine vinegar, lemon juice, and dried oregano, is low in fat yet rich in taste. Finished with a sprinkle of fresh parsley, this salad is ready in just 20 minutes, making it an ideal choice for a quick lunch or a refreshing side dish. Healthy, satisfying, and undeniably delicious, this Greek salad is a must-try for anyone seeking a nutritious Mediterranean-style recipe.
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Recipe Information
Ingredients
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 0.5 medium Red onion
- 1 medium Green bell pepper
- 100 grams Pitted Kalamata olives
- 100 grams Reduced-fat feta cheese
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Start by washing all the fresh produce. Peel the cucumber if desired and then slice it into thin half-moons.
Halve the cherry tomatoes and set aside.
Thinly slice the red onion and green bell pepper.
In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives.
Crumble the reduced-fat feta cheese over the salad ingredients in the bowl.
In a small bowl or jar, mix together the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss everything together gently to coat the vegetables and cheese evenly.
Chop the fresh parsley and sprinkle it over the salad as a garnish.
Allow the salad to sit for 5 minutes to let the flavors meld together before serving.
Adjust seasoning with additional salt and pepper if necessary and serve immediately.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
