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Home > Recipes > Greek salad

Greek salad

Image of greek salad from above in a white bowl on a wooden chopping board with a white napkin
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Preparation time: 15 minutes
Cooking time: 0 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Nut free
Image of greek salad from above in a white bowl on a wooden chopping board with a white napkin
  • 3.5 serves of vegetables per 
  • serving
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Ingredients

3 tbsp olive oil
½ lemon, juiced
1 clove garlic, minced
1 tsp dried oregano
Freshly cracked pepper to taste
3 large tomatoes, diced
1 small red onion, peeled & finely sliced
2 Lebanese cucumbers, diced
400g can no-added-salt butter beans, drained and rinsed
100g Greek feta, cubed
50g Kalamata olives, pitted & halved
200g bag (about 3 cups) mixed lettuce leaves

Savvy swaps

You can swap:

Lebanese cucumber
Any type of cucumber
Kalamata olives
Any type of olive

Tips

  • Cucumber and tomatoes provide Vitamin C. Vitamin C supports your immune system. 
  • Butter beans are a source of plant-based proteins and fibre. It is best to choose no-added- salt varieties as they contain less sodium. 
  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • You can juice the leftover lemon and freeze for later use. 
  • Buy fresh lettuce to avoid plastic packaging. 

  • Jarred garlic and bottled lemon juice can be used to save time and money. 
  • Make this recipe when tomatoes are in season for better value, quality and flavour.

Method

Step 1
In a small bowl whisk the oil, lemon juice, garlic, oregano and pepper together.

Step 2
In a large salad bowl, gently mix together tomato, onion, cucumber, beans, feta, olives and lettuce so that the lettuce leaves do not bruise.

Step 3
Pour the olive oil mixture over the salad just before serving or serve on the side.

Tips

  • Cucumber and tomatoes provide Vitamin C. Vitamin C supports your immune system. 
  • Butter beans are a source of plant-based proteins and fibre. It is best to choose no-added- salt varieties as they contain less sodium. 
  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • You can juice the leftover lemon and freeze for later use. 
  • Buy fresh lettuce to avoid plastic packaging. 

  • Jarred garlic and bottled lemon juice can be used to save time and money. 
  • Make this recipe when tomatoes are in season for better value, quality and flavour.

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