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 Super Gyro Seasoning - Primal Palate
1/2 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

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.