Greek Salad in Lettuce Cups
Well, today I’m not exactly reinventing the wheel and posting the most unique recipe you’ve ever seen, but I wanted to revisit this classic crowd pleaser a little bit. Greek salad is such an easy and tasty salad that pretty much everybody loves because it’s so versatile. You can easily adjust it to your taste by adding a little bit more of that and a little bit less of that – onions, tomatoes, bell pepper, olives…and maybe something else?
I’ve heard that the most traditional recipe, the one used in the small Greek villages, does not call for lettuce contrary to lots of recipes out there. The one I’m sharing today is kind of a middle ground because the lettuce is actually used as a cup or a wrap, to make individual portions and be served as appetizers. Perfect for gatherings or simply if you want to jazz things up a little 🙂 Enjoy!
Cal: 249 - Protein: 5.8g - Fat: 20.5g - Carbs: 10g - Fiber: 3.3g - Sugar: 4.9g
WW Old Points: 6 pts - Points+: 7 pts
- 1 small red onion, sliced thinly
- 4 roma tomatoes, ripe, roughly chopped
- 2 Lebanese cucumber (the small ones) or 1 Continental cucumber (the long ones), peeled and roughly chopped
- 1/2 green bell pepper
- 1/2 cup Kalamata olives, pitted (about 15 olives)
- 3.5 oz - 100 g feta cheese, cut into cubes
- 8 to 12 lettuce leaves (I used iceberg lettuce)
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 tbsp red wine vinegar
- sea salt to taste
- Place onion in a bowl of icy cold water and soak it for ten minutes to make it less sharp.
- In a large bowl, combine tomatoes, cucumber, bell pepper, olives, feta cheese and drained onion.
- Prepare the dressing by mixing all the ingredients together in a medium bowl. Pour over salad and toss to combine. Season with salt to taste.
- Scoop a few tablespoons of the salad in prepared lettuce leaves (do not overload) and serve.