Vegan Greek Salad

This Vegan Greek Salad is a vibrant and refreshing dish that combines crisp vegetables with a zesty lemon-oregano dressing. Perfect as a light meal or a side, it celebrates the authentic flavors of Greece without any dairy.

Ingredients

• Cucumber - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 small, thinly sliced
• Bell pepper - 1 medium (any color), diced
• Kalamata olives - 100 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, and halved Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
4. Sprinkle the chopped fresh parsley on top and toss again lightly.
5. Serve immediately or chill in the refrigerator for about 10 minutes before serving for enhanced flavors.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables, which can help reduce inflammation.
• Contains healthy fats from olive oil and olives that support heart health.

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