Greek Salad

If you're used to eating vinegar-based Greek salads, this traditional version--made with lemon juice--will be a delightful change. Prep Time: about 30 minutes. Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.

Yield: Makes 8 servings

Ingredients

• 2  English cucumbers, cut into 1/2-inch cubes
• 2  pounds  tomatoes, cored and cut into 1/2-inch cubes
• 1  medium red onion, chopped, then rinsed and drained
• 1 1/3  cups  coarsely chopped parsley
• 1 1/3  cups  drained pitted kalamata olives, halved if large
• 1/2  cup  extra-virgin olive oil
• 1/2  cup  lemon juice
• 1 1/2  teaspoons  dried oregano
• 1  pound  feta cheese
• Salt and fresh-ground pepper

Preparation

1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.

2. In a small bowl, mix olive oil, lemon juice, and oregano.

3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

390 (76% from fat)

Protein:

11g

Fat:

33g (sat 11)

Carbohydrate:

17g

Fiber:

4.1g

Sodium:

1057mg

Cholesterol:

51mg