Cucumber Greek Salad
Cucumber Greek Salad
I’m a fan of Feta. If a recipe calls for Feta Crumbles…I’m going to pin it, save it, memorize it!
Add fresh flavors of cherry tomatoes and red onion…oh yeah…let’s talk.
This recipe is awesome for both summertime and for entertaining. Even better if it’s for both of those things! Although you don’t need to be entertaining to put together this salad. In fact, other than chopping your veggies and cooking chicken (unless you use a pre-cooked!) this won’t take you anytime at all to throw together.
Weight-loss surgery patients (pre and post-op) are sure to enjoy this take on a protein and veggie meal. Add chicken or create this as a side dish to another protein! I ate leftovers for lunch and loooooved the flavors the next day. If you’ve had Gastric Sleeve or Gastric Bypass Surgery…remember to take bites the size of PEANUTS (yes, a peanut!!!) and pause in between each bite, stopping at the first indication of fullness. Be sure and have two bites of protein to one bite of vegetable.
Cucumber Greek Salad
Ingredients
- 1 large cucumber peeled, seeded and cut into quarters
- 3 roma tomatoes chopped
- 1/2 red onion thinly sliced
- 1/2 lemon juiced
- 2 tsp dried oregano
- 1/2 cup lowfat feta cheese crumbled
- 1/4 cup black olives sliced
- 1 lb cooked chicken breasts finely diced and cold (make ahead or use pre-cooked)
Instructions
- Combine cucumbers, tomatoes, red onion, black olives and lemon juice and toss.
- Add oregano, chicken and feta and toss again. Serve cold.