This is a crisp salad with the ultimate pairing of zesty dressing and feta cheese. The olives are just a bonus 🙂
Cucumber and Radish Salad
7 servings
90 calories per serving
4 large cucumbers
8 radishes, thinly sliced
½ c low fat crumbled feta cheese with basil and tomato
1/3 c low fat zesty Italian dressing
1/3 c pitted kalamata olives
Greek food is so flavorful and fresh tasting. And many of the dishes are surprisingly simple to make. Using store bought tzatziki here is a time saver, but if you want to make it from scratch, it’s pretty easy. It’s just a mixture of plain Greek yogurt, garlic and cucumber pieces. You can skip the tzatziki if you don’t like it, then just substitute some hummus to add in more moisture.
Greek Chicken Pitas
4 servings
310 calories per serving
1 lb. chicken tenders
1 t Greek seasoning (mix of oregano, salt, onion powder, garlic powder and paprika)
1/2 c tzatkizi
4 8 inch pita breads
2 c romaine lettuce, chopped
2 plum tomatoes, sliced
1 cucumber, seeded and cut into strips
1/4 c crumbled feta cheese
Pam
Spray a large skillet with Pam. Heat on medium high and add chicken. Sprinkle with the seasoning and cook 6-8 minutes or until lightly browned and done throughout.
Slice pitas so you will be able to fill the pocket. Add chicken, lettuce, tomatoes, cucumbers, feta and tzatziki. I often slice the chicken up first so it gets more distributed throughout the sandwich.
This is a terrific, easy to make appetizer with the wonderful flavors of Greece just shining bright. The feta cheese, lemon, cucumbers and olives are a perfect topping to the toast triangles. Fancy tasting without a ton of work !
Greek Cucumber Toasts
4 servings
158 calories per serving
4 slices light whole wheat bread, crusts removed and cut diagonally into triangles
4 t olive oil
3 oz. low fat feta cheese
1/2 t lemon juice + a few squirts extra
Kosher salt
Coarse pepper
1 small English cucumber, halved and then thinly sliced crosswise on the diagonal into 8 slices
4 pitted kalamata olives, sliced
Preheat oven or toaster oven to 450 degrees. Brush the bread pieces with the oil and bake until they are golden, about 5 minutes. Mash up the feta and mix with oil and ½ t lemon then add salt and pepper to taste. Spread the mix over the toast points and to with a slice of cucumber. Garnish with olives and then spritz with lemon juice and sprinkle with a little salt and pepper.
This is one of the pasta salads you will make again and again. The added protein from the tuna makes this a great complete meal, or you can serve as a side to any salad for a great lunch or light dinner.
Lemony Orzo and Tuna
6 servings
256 calories per serving
3/4 c orzo
1/2 t grated lemon zest
3 T lemon juice
1 T oil
Salt and pepper to taste
1 t minced garlic
½ t red pepper flakes
1 c drained and flaked tuna fish
1/2 c diced English cucumber
1/2 c chopped red bell pepper
1/3 c scallions, sliced into thin rings
1 T sliced basil
1/2 c crumbled goat cheese
Cook pasta according to package directions. When done, drain, rinse to stop the cooking process and place in a bowl. Mix lemon zest, oil, garlic, pepper flakes, salt, pepper and mix with the pasta. Add fish, cucumber, pepper and scallions and mix well. Place and sprinkle with cheese and basil.
This is all the good stuff out of the salad and leaves the lettuce behind. Crisp, refreshing and a great summer salad.
Mediterranean Salad
8 servings
109 calories per serving
2 large tomatoes, cut into wedges
1 green pepper chopped coarsely
1 red or 1 yellow pepper chopped coarsely
1 zucchini, cut lengthwise in half, and chopped coarsely
½ of a small cucumber, peeled, seeded and julienned
1/2 c fat free Italian dressing
2 T chopped basil
2 cloves garlic, minced
3 low fat mozzarella sticks, sliced into small rounds
By mixing the cream and the vinegar, you are almost making your own ‘sour’ cream. This is a very rich tasting dressing for the cucs and it is a nice side dish to serve with chicken or fish dishes.
Cucs in Cream Sauce
2 servings
70 calories per serving
2 medium cucumbers, peeled and thinly sliced
2 t salt
2 T heavy cream
2 t vinegar
¼ t salt
1/8 t pepper
Mix cucs with salt and let stand 1 hour in a colander. Drain and pat dry. Mix cream, vinegar, salt and pepper and add cucs. Chilll 3-4 hours.
There’s lots of flavor packed into this sandwich ! It makes an excellent brunch or lunch meal.
Greek Lunch Sandwich
4 servings
146 calories per serving
4 Light English Muffins
1/4 c hummus
1/4 English cucumber sliced into 28 thin slices
1/4 c crumbled reduced fat feta cheese
8 thin slices of tomato
4 lettuce leaves
Toast muffin lightly and spread with 1 T hummus. Add cucumber, cheese and tomato. Top with lettuce.
Add a little feta cheese to an already great side and you end up with an outstanding side dish that is sure to please.
Couscous Greek Style
6 servings
190 calories per serving
1 c whole wheat couscous, uncooked
1 ¼ c water
1 c halved cucumber slices
1 large tomato, chopped
4 oz. crumbled low fat feta cheese
1 t dill weed
1/2 cup light Italian Dressing
Cook couscous in boiling water without any butter or oil. When done, cool 15 minutes and then add in the rest of the ingredients.. Refrigerate to chill.
Fresh from the garden ! A quick side salad of cucumbers and celery. Oh so good.
Celery and Cuc Salad
4 servings
38 calories per serving
4 celery stalks sliced thin
1 small-medium cucumber, peeled, halved, seeded and cut into very thin slices
1/3 c packed parsley leaves
3 t sherry vinegar
2 t oil
Salt and pepper to taste
Chicken salad served on a lettuce leaf and with pita wedges instead of on sandwich bread just makes it a whole different beast. And all the fresh flavors in this particular recipe renewed my love of chicken salad.
Luncheon Chicken Salad
4 servings
382 calories per serving
2 c diced cooked chicken breast
1 1/4 c chopped seeded cucumber
1/2 c matchstick carrots
1/2 c sliced radishes
1/3 c chopped green onions
1/4 c light mayo
2 T chopped cilantro
1 t minced garlic
1/4 t ground cumin
Salt and pepper to taste
4 romaine lettuce leaves
4 6 inch whole wheat pitas, cut into 4 pieces each
Mix chicken, cucs, carrots, radishes and green onions. Whisk together mayo, cilantro, garlic, cumin, salt and pepper. Then mix that into the chicken and veggies. Place a lettuce leaf on each plate and top with 1 c chicken mixture. Serve with pita wedges.
