Greek and feta salad

This classic combination of salad vegetables is at its best in summer with really ripe tomatoes, but if you fancy this in the depths of winter sit the tomatoes on the windowsill for a few days to ripen fully and warm through and let the other ingredients come to room temperature before you make the salad.

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80g crisp lettuce
One ripe medium tomato, cut into segments
4cm chunk cucumber, sliced then quartered
Few slices red onion
6-7 olives in brine
60g reduced fat feta cheese, cubed
1 tbsp balsamic glaze


Calories: 335

No of servings: 1

Preparation time: 5 minutes

Cooking time: 10 minutes

This recipe is suitable for the following diets: Simple Solution (LCD). 


1. Place the lettuce in a serving bowl, and add the tomatoes, cucumber and onion.
2. Sprinkle over the olives and cheese, and drizzle with balsamic glaze.
3. Serve at once


Serving suggestions: Add a 5cm piece of French bread lightly spread with reduced fat spread.

Storage: Best served at once. If you want to keep for a few hours, do not add the balsamic glaze, wrap and chill. If you add the balsamic and then store, the salad will go soggy.

Nutritional Info

Protein g15.50
Of whichsugars g11.90
Fat g15.90
Of whichsaturates g7.70
Fibre g5.40
Sodium g0.40
Salt g1.00
Portionsof vegetables3