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Greek Village Salad

umaima's picture
Labor Day not only indicates the end of Summer but it also means less of fresh crisp vegetables on the menu. So make the most of the summer vegetables and whip up this Greek Village Salad.
  White cabbage 1⁄4 Small, shredded
  Iceberg lettuce 1⁄2 Small, shredded
  Tomatoes 3 , cut into wedges
  Cucumber piece 2 Inch, diced
  Onion 1 Small, sliced and separated into rings
  Feta cheese 3 Ounce, roughly crumbled (75 Gram / 3/4 Cup)
  Black olives 6
  Dried oregano 1 Teaspoon
  Olive oil 1 Tablespoon (As Required)
  Red wine vinegar 1 Tablespoon (As Required)
  Salt To Taste
  Freshly ground black pepper To Taste

Put the cabbage and lettuce on a large platter.
Scatter the tomatoes, cucumber, onion, cheese, olives and cheese over.
Sprinkle with oregano.
Just before serving, drizzle with a little olive oil and vinegar and add a sprinkling of salt and a good grinding of black pepper.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 608 Calories from Fat 370

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 75.7 mg25.2%

Sodium 1755.3 mg73.1%

Total Carbohydrates 45 g14.8%

Dietary Fiber 12.1 g48.4%

Sugars 23.3 g

Protein 19 g38.7%

Vitamin A 90.2% Vitamin C 142.4%

Calcium 61.8% Iron 29.4%

*Based on a 2000 Calorie diet


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Greek Village Salad Recipe