Healthy but flavorful Greek/Mediterranean salad recipe?

Does anyone know of any Greek/Mediterranean salad recipes? Preferably one you've tried yourself so you can tell me if it tastes good? It doesn't have to be nonfat but relatively healthy. Thanks for any suggestions.Healthy but flavorful Greek/Mediterranean salad recipe?
Mediterranean Salad





1 head green leaf lettuce, torn into bite-size pieces


2 large ripe tomatoes, cut into strips


1/2 cucumber, peeled, diced


1 cup pitted black olives


1/4 cup feta cheese, crumbled


1/2 cup olive oil


1/4 cup red wine vinegar


3/4 teaspoon dried oregano, crumbled


Salt and freshly ground black pepper to taste





Combine lettuce, tomatoes, cucumber, olives and cheese in large bowl.





Whisk olive oil, vinegar and oregano in small bowl until well blended. Season with salt and pepper. Pour dressing over salad and toss to coat evenly.








Mediterranean Salad





A salad that's not only healthy but looks sensational on the dinner table!





Serves 6





Degree of difficulty: Low





You need:


6 ripe Roma tomatoes cut into large chunks


1 large red roasted capsicum, peeled and cut into strips


1 red onion peeled halved and thinly sliced


1 medium cucumber, peeled, and cut into chunks


Several sprigs of sweet basil


12 small black olives (pitted)





Mediterranean Dressing:


5 tbsp. extra virgin olive oil


1 tbsp. wine vinegar (balsamic if possible)


陆 tsp. Meaux or Dijon mustard


1 peeled whole garlic clove


Sea salt and freshly ground black pepper


(Optional extra 1 small anchovy fillet)


I use a wide neck jar for mixing my dressing.





Method:


Put tomatoes, capsicum and onion in a large bowl and mix lightly.





Make up the dressing by whisking together the balsamic vinegar, salt and pepper, mustard and mash in the anchovy fillet if using.





Add the olive oil and the slightly crushed peeled garlic clove. Whisk together well, then shake well before using if making in a wide jar.





Add the cucumber and torn basil to the salad along with sufficient dressing to moisten all ingredients, toss lightly, then sprinkle the olives on top.





If you do not use all of the dressing then remove the garlic clove otherwise it will discolour after a few hours. This dressing will keep for a few days.Healthy but flavorful Greek/Mediterranean salad recipe?
i found 198 greek salad recipes on recipezaar.com. for free, too.
This is the best!!!


Cranberry, Feta and Roasted Walnut Salad





Ingredients:


1 package (10 oz.) mixed salad greens


1 cup sweetened dried cranberries


1 package (4 oz.) Athenos Crumbled Feta Cheese


1/2 cup coarsely chopped toasted California walnuts


2 tablespoons balsamic vinegar


1 tablespoon honey


1 teaspoon Dijon mustard


1/4 teaspoon ground black pepper


1/4 cup extra virgin olive oil





Layer salad greens, cranberries, cheese and walnuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat. Serve immediately.





Cranberry, Feta and Roasted Walnut Salad serves/makes 4
check out the website www.videojug.com


they have recipes and video of makings of different types of mediterranean salad,including greek salad as well.and they show it in video so it will help to get it done properly.
1 cup chopped cucumbers


1 tomato, coarsely chopped


1/4 cup coarsely chopped green peppers


1/4 cup thinly sliced red onions


1/4 cup ATHENOS Traditional Crumbled Feta Cheese


2 Tbsp. KRAFT Greek Vinaigrette Dressing


1/2 tsp. grated lemon peel











COMBINE all ingredients.
Top chopped romaine (or whatever lettuce, heck, skip the lettuce if you want) with tomato wedges, cucmber chunks, chick peas, sliced red onion, and artichoke hearts (water, not oil packed). Make your own dressing by whisking together red wine vinegar, oregano, pepper, a little salt and streaming in olive oil. Instead of crumbling a bunch of feta on it and adding a lot of fat, whisk some tiny bits into the dressing. If you want olives, but not the fat chop them fine and do the same. I have made this salad before. I really enjoy it on a hot day.
This is considered low fat...all I know is that it's goooood...lol!





Greek Salad


2 Tbsp red wine vinegar


1 Tbsp extra virgin olive oil


2 Tbsp fresh Italian parsley (minced)


1/2 tsp dried oregano


1/8 tsp salt


1/8 tsp ground black pepper


1 tsp honey


1 large cucumber (peeled, seeded and diced)


1 medium green pepper (seeded and julienned)


4 cups romaine lettuce (chopped)


12 black olives


2 plum or roma tomatoes (quartered)


1/4 small red onion (cut into rings)


1 ounce feta cheese (crumbled)





Whisk together vinegar, oil, parsley, oregano, salt, pepper and honey in a medium sized mixing bowl. Place the bowl in the refrigerator to chill while preparing the vegetables.





When the dressing is chilled, whisk and add the cucumber and bell pepper and toss. Return to the refrigerator.





After the lettuce is chopped, divide it between two plates and place the olives to one side of the plate. Place the tomatoes on the other side and the onions slices on the bottom, forming a triangle between the three.





Arrange the cucumbers and peppers on one side of the plate. Pour the remaining dressing over the salads dividing equally.





Crumble the feta cheese over the top and serve.





This does NOT keep well for a long period, so make sure you eat or serve it within a day or two!


Enjoy!