This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who spends time regretting the past loses the present and risks the future."
-Quevedo, Spanish poet
The rich feta combines with the olive oil to create a rich and savory dressing. This is about as great a side dish as you can get. It goes especially well with grilled fish or chicken.
Greek feta is traditionally a goat's milk or sheep's milk cheese. Much of the mass marketed cheese available today is, however, cow's milk cheese. True feta is a lovely rich crumbly cheese and is usually lower in fat than other cheeses, having about 6 grams per ounce.
Feta is a "brined" cheese, meaning that it is cured in a salt water and is, as a result, very salty. An ounce of tangy feta usually has over 300 mg of sodium per ounce (compared to a Swiss or cheddar with between 100 and 200 mg of sodium per ounce).
Like Parmigiano-Reggiano, however, there's a lot of bang for your buck. Used carefully, feta can really make a dish. And of course it wouldn't be Greek Salad without feta.
1 ounce feta cheese = 75 calories, 6g fat, 4g sat fat, 1g mono fat, 4g protein, 1g carbohydrates, 316mg sodium, 25mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Chopping and mixing time does not include chilling time. This recipe makes great leftovers and keeps well in the refrigerator for 3-4 days.
|1 small||cucumber (seeded but not peeled)(cut into 1/2 inch dice)|
|2 15 ounce can||no salt added garbanzo beans (drained and rinsed)|
|1/2||red bell pepper (diced)|
|1 large||shallot (minced)|
|2 Tbsp||caper liquid|
|2 ounces||feta cheese (crumbled)|
|2 Tbsp||fresh oregano (minced)|
|1/2 tsp||dried marjoram|
|1 tsp||lemon zest (minced)|
|2 Tbsp||olive oil|
|fresh ground black pepper (to taste)|
Put the beans in a mixing bowl with the cucumber, pepper, shallot, capers, caper liquid, feta cheese, oregano, marjoram, lemon zest, olive oil, salt and pepper. Fold together until well mixed. Chill.
Serving size = about 1 1/2 cups salad
Servings = 4
Amount Per Serving
|Calories 336||Calories from Fat 115|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 11g||44%|
|Vitamin A 34%||Vitamin C 99%|
|Calcium 16%||Iron 26%|
|Vitamin K 28 mcg||Potassium 625 mg|
|Magnesium 82 mg|