Most days I like a quick and easy lunch I can just dump into a bowl without any hassle. I have too many other things to deal with to want to heat up the kitchen to make myself lunch. Having something healthy already prepped and ready to go helps keep me away from take-out or other unhealthy options (can anyone say a bag of chips?). Having a big bowl of this Easy Greek Salad in the refrigerator makes my lunch a much better experience.
Maybe I’m the only one who thinks this way, but summer is a fresh vegetable time of year for me. There is nothing like having homegrown or local farmer’s market veggies in abundance in the kitchen. Creating unique ways to incorporate all these beautiful veggies into my meal plan makes me happy.
My Easy Greek Salad recipe was born of just this principle. I love growing tomatoes and cucumbers, and having a ton of them to work with got me thinking of new ways to eat them.
Grandma’s Cucumber Salad?
Growing up eating and cooking with my grandmother was a trip. Back then, I remember her making Cucumber Salad. Now, thinking back at how she did it, it really wasn’t the healthiest option. Her version had mayonnaise and sugar in it.
Now that I’m not a kid, and my metabolism and activity level is winding down to non-existent, I have to adjust what I eat to not ruin my diet.
Hats off to all you lucky people who can still eat whatever you want and get away with it. I have never been that person, and hitting my 40s did me no favors at all.
Easy Greek Salad
While my Easy Greek Salad isn’t high in protein per se, I have been known to throw in some black beans or chickpeas to up the protein count. But most of the time I just eat it like it is. It’s yummy just as it is, and I can have a huge bowl of it for less than 300 calories.
Most people I see online lately are tracking carbs more closely. The same 300 calories from this Easy Greek Salad also only give you 7.7g of carbs (plus 2.2g of dietary fiber) and 4.3g of sugar.
I honestly could eat this every single day if I had enough vegetables in my garden to sustain that.
Easy Greek Salad
- 5 medium tomatoes chopped
- 3 medium cucumbers chopped
- 1 red onion sliced thin
- 1 cup olive oil
- 3 tbsp fresh dill finely chopped
- 4 oz feta cheese crumbled
- 1/2 cup Kalamata olives sliced
- 2 tbsp lemon juice
- salt and pepper to taste
- Mix olive oil, dill, lemon juice and salt and pepper.
- Sit aside while chopping the remaining vegetables.
- Mix all ingredients together.
- Allow salad to rest at room temperature for 1 hour to allow flavors to develop.
- Serve. Refrigerate leftovers.
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