Greek Salad (Edit recipe)

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This Greek Salad is an homage to one we had during a vacation to Greece a few years ago. Nothing cools you off after a hot summer day like a fresh, cool Greek salad! (Feta cheese optional!)

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

4 cups Roma Tomato, about 8 Roma tomatoes, chopped
1 cup Green Bell Peppers, 1 whole bell pepper
1 cup Cucumber, 1/3 of a whole cucumber
1/4 cup Red Onion, sliced thinly
16 oz Kalamata Olives, (a jar of them)
1/4 cup Extra Virgin Olive Oil
2 Tbsp Lemon Juice, (juice of 1/2 lemon)
1 Tbsp Primal Palate Super Gyro Seasoning
1/2 tsp Ground Fresh Black Peppercorns

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop a green bell pepper, about 8 roma tomatoes, a third of a seedless cucumber, and place in a large bowl. Add a jar of kalamata olives (about 1 cup), and 1/4 cup of thinly sliced red onion.
Squeeze the juice of half of a lemon over the salad, and drizzle a generous amount of olive oil over it.
Season it with about a tablespoon of our Super Gyro blend, and a few grinds of black pepper.

Notes

If you wish to make this truly authentic, you can add about 2 Tbsp of crumbled Feta cheese (if you are not following Whole30).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	167
Fat:	14 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	10 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.