Low Sodium Greek Salad with Feta
Dive into the vibrant flavors of this Low Sodium Greek Salad with Feta, an equally nutritious and delicious twist on the classic Greek favorite. Brimming with crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, tangy Kalamata olives, and creamy low sodium feta cheese, this salad is a celebration of Mediterranean freshness. Aromatic fresh dill and oregano elevate the dish, while a simple dressing of extra virgin olive oil, zesty lemon juice, and black pepper ties everything together beautifully—all without sacrificing heart-healthy principles. Perfect for lunch, dinner, or as a side dish, this quick-to-prepare salad is ideal for those seeking bold flavors in a wholesome, sodium-conscious meal. Enjoy the ease of a no-cook recipe that delivers big on taste and nutrition!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 large Cucumber
- 250 grams Cherry tomatoes
- 0.5 medium Red onion
- 100 grams Kalamata olives
- 150 grams Low sodium feta cheese
- 1 tablespoon Fresh dill
- 1 teaspoon Fresh oregano
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.25 teaspoon Black pepper
Instructions
Wash and pat dry all the vegetables. Begin by tearing the romaine lettuce into bite-sized pieces and place them into a large salad bowl.
Peel the cucumber if desired, and then slice it into thin rounds. Add the cucumber slices to the bowl with the lettuce.
Halve the cherry tomatoes and add them to the salad bowl.
Thinly slice the red onion and add to the salad. If you wish to mellow the onion's flavor, soak the slices in cold water for 10 minutes and then drain well before adding.
Pit the Kalamata olives if necessary, and add them whole or sliced, according to preference.
Cut the low sodium feta cheese into small cubes or crumble it, and then add to the salad.
Chop the fresh dill and oregano finely, and sprinkle them over the salad ingredients.
In a small bowl, whisk together the olive oil, lemon juice, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust seasoning if necessary, although additional salt should be limited due to the recipe's low sodium focus.
Serve immediately or let it sit for about 10 minutes to allow the flavors to blend. Enjoy your low sodium Greek salad with feta!
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1191 mg | 92% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2604 mg | 55% | |
*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.
