Barefoot Contessa Greek Salad

12 10 314
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Barefoot Contessa Greek Salad
Health Highlights


1 cucumber(s) Cucumber
1 medium pepper(s) Red bell pepper
1 medium pepper(s) Yellow bell pepper
2 cup Grape tomatoes (1 pint)
1/4 small Red onion
1 cup, crumbled Feta cheese, low fat (omit to make recipe dairy free)
1 cup Kalamata olives
2 clove(s) Garlic
1 tsp Oregano, dried
1/4 cup Red wine vinegar
1/4 cup Extra virgin olive oil
1/2 tsp Dijon mustard


1. Core cucumbers and cut into 1/4 inch pieces, roughly chop peppers and halve tomatoes.

2. For the vinaigrette, combine oil, vinegar, dijon, garlic(smashed) into jar and shake vigorously. Season with S&P.

3. Combine all veggies, olives and feta and add dressing. Lightly toss. (for best taste, set aside for 30 mins).

4. Serve at room temp!


Serve - with Greek Chicken and Tzatziki

Nutrition Facts

Per Portion

Calories 314
Calories from fat 226
Calories from saturated fat 68
Total Fat 25.1 g
Saturated Fat 7.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 13.4 g
Cholesterol 35 mg
Sodium 771 mg
Potassium 521 mg
Total Carbohydrate 16.3 g
Dietary Fiber 4.1 g
Sugars 5.0 g
Protein 7.9 g

Dietary servings

Per Portion

Milk Alternative 0.8
Vegetables 3.7

Energy sources


Meal Type(s)