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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Greek Side Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.9

$1.90 per serving

3 people like this recipe

3 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

4 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal salad Mediterranean,European,Greek
spoonacular Score:72%

Spoonacular Score: 72%

 

Greek Side Salad might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 264 calories, 6g of protein, and 22g of fat per serving. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of tomatoes, kalamatan olives, greek feta, and a handful of other ingredients are all it takes to make this recipe so flavorful. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 15 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Similar recipes include Fashoulakia (Greek Green Bean Side Dish), Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish, and Side Salad.

Assyrtiko, Moschofilero, and Agiorgitiko are great choices for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Gaia Monograph Assyrtiko. It has 4.6 out of 5 stars and a bottle costs about 19 dollars.

Gaia Monograph Assyrtiko

A youthful, intensely fruity Assyrtiko, with a bouquet of honeysuckle and citrus fruit and a refreshing acidity on the palate.A classic pairing for fresh seafood, this wine is also delightful on its own as an aperitif or paired with light appetizers.

» Get this wine on Wine.com

Ingredients

Servings:
1 large
1 large cucumber
cucumber
some
some extra virgin olive oil
extra virgin olive oil
0.25 lb
0.25 lb feta
feta
12
12  kalamata olives
kalamata olives
1 large
1 large red onion
red onion
5 large
5 large tomatoes
tomatoes
1 large cucumber
1 large
cucumber
some extra virgin olive oil
some
extra virgin olive oil
0.25 lb feta
0.25 lb
feta
12  kalamata olives
12
kalamata olives
1 large red onion
1 large
red onion
5 large tomatoes
5 large
tomatoes

Equipment

bowl
bowl
bowl
bowl


Instructions

  1. Slice the vegetables into bite-size wedges
  2. Toss in a bowl with olive oil
  3. Place feta on top of the salad or break up into crumbles

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.09
Ingredient
1 large cucumber
some extra virgin olive oil
¼ pounds feta
12 kalamata olives
1 large red onion
5 larges tomatoes
Price
$0.67
$0.67
$2.67
$0.55
$0.37
$3.42
$8.34

Tips

Health Tips

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
276 Calories
6g Protein
22g Total Fat
14g Carbs
21% Health Score
Limit These
Calories
276
14%

Fat
22g
35%

  Saturated Fat
6g
41%

Carbohydrates
14g
5%

  Sugar
9g
10%

Cholesterol
25mg
8%

Sodium
517mg
22%

Get Enough Of These
Protein
6g
14%

Vitamin C
35mg
43%

Vitamin A
2112IU
42%

Vitamin K
32µg
31%

Vitamin E
3mg
25%

Potassium
697mg
20%

Vitamin B6
0.37mg
19%

Calcium
185mg
19%

Vitamin B2
0.31mg
18%

Manganese
0.35mg
18%

Phosphorus
173mg
17%

Fiber
4g
16%

Folate
58µg
15%

Vitamin B1
0.16mg
11%

Copper
0.22mg
11%

Magnesium
42mg
11%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Vitamin B12
0.48µg
8%

Vitamin B5
0.68mg
7%

Selenium
4µg
7%

Iron
1mg
6%

covered percent of daily need

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