Cucumber & Tomato Salad with Olives & Creamy Feta Dressing
Carb Conscious

Cucumber & Tomato Salad

with Olives & Creamy Feta Dressing

15 MIN
$19.99 2-4 Servings
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From the Test Kitchen

This crisp, vibrant salad brings together a bevy of vegetables with a creamy dressing of Greek yogurt mixed with feta cheese, red wine vinegar, and earthy oregano.
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Dietary Information

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Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Cucumber & Tomato Salad with Olives & Creamy Feta Dressing
Title
  • 2 heads Butter Lettuce
  • 1½ oz Feta Cheese
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • 4 oz Grape Tomatoes
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Whole Dried Oregano
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Red Wine Vinegar
1 Marinate the vegetables

Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers, halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.

2 Prepare the remaining ingredients

In a separate bowl, combine the yogurt, oregano, feta (crumbling before adding), remaining vinegar, a drizzle of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Roughly chop the olives and peppers.

3 Make the salad & serve your dish

To the bowl of marinated vegetables, add the chopped lettuce, a drizzle of olive oil, and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers. Enjoy!

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