Greek salad is low-calorie and nutrient-dense, also providing you with a healthy dose of vitamins A and C, as well as potassium and iron. It also contains phytonutrients and antioxidants, which reduces the risk of health problems such as heart disease and cancer.
Greek Salad Recipe
A traditional Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil.
For The Vinaigrette:
Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.
- 1 Tablespoon red wine vinegar
- 1 Tablespoon fresh lemon juice
- 2 Teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
- 1/4 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
- 2 1/2 Tablespoons extra-virgin olive oil
For The Salad:
- 1 Large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes (about 7 cups)
- 500 Gram spinach, stemmed and torn into bite-sized pieces
- 1 Cucumber, unpeeled, seeded and diced
- 1 Tomato, seeded and diced
- 1/2 Red onion, diced
- 2 Tablespoons pitted, chopped black Greek olives
- 2 Tablespoons crumbled feta cheese
Health Tip
Spinach is a good source of iron and calcium, but the oxalic acid it contains prevents their absorption. Vitamin C can help reverse this. So eat spinach with fruits that are high in vitamin C, such as oranges.
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🇬🇷 Greek Salad Recipe Directions
Position a rack in the lower third of the oven and heat to around 200°C. Lightly coat a baking sheet with olive oil cooking spray.
To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta.
Serve immediately and Enjoy your Healthy Greek Salad!
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