This salad is always a hit whenever I make it. It is super easy to make and each bite is full of flavor and good for you ingredients.
As part of the Food Buzz Tastemakers program I received bottles of Crisco's new Olive Oil line. Here's what Crisco has to say about the three different types of oil:
Extra Virgin Olive Oil-bold and fruity. Use when the rich olive flavor is wanted-salad dressings, marinades, or as a drizzle on vegetables, pastas, soups and stews; for dipping slices of fresh bread; drizzled over tomatoes, mozzarella cheese and herbs; drizzled over baked potatoes with parmesan cheese.
Pure Olive Oil-mild and smooth flavor. Use to add a hint of fruity olive flavor to meals-blended with spices and herbs for marinades and salad dressings; use to saute meats and vegetables; brush on to prevent food from sticking to the grill or roasting pan; toss in pasta salads.
Light Olive Oil-extra mild in flavor. Use as an everyday cooking oil with the benefits of olive oil-add in to baked goods; fry or saute potatoes, chicken and fish.
I used the Extra Virgin Olive Oil in this recipe. Makes 6 servings; each approximately 101 calories, 7.2 grams fat, 7 grams carbs, 1.7 grams fiber, 3.5 grams protein, 3 WW Points+
1 large cucumber, quartered lengthwise, seeds removed then chopped
1 1/2 cups chopped tomatoes
12 large kalamata olives, quartered
1 cup diced green pepper
Thinly sliced red onion, to taste
3.5 oz good quality feta cheese, diced
2 parts olive oil to 1 part fresh lemon juice (2 TBSP olive oil, 1 TBSP lemon juice)
1 tsp minced garlic (from a jar is fine)
1 tsp dried oregano
Salt and pepper to taste
Mix the dressing and hold in fridge until just ready to serve. Mix all other ingredients together. Shake the dressing and gently stir in, starting with half of the amount-add more as needed, and serve immediately.
What side salads are you eating these days?