Ingredients
1 head green cabbage (about 1½ pounds), chopped
½ English cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
3/4 cup crumbled feta cheese
¼ cup kalamata olives, pitted and chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions
Toss the chopped cabbage, cucumber, cherry tomatoes, red onion, and olives in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, salt, and pepper.
Pour the dressing over the salad and add crumbled feta. Gently mix until well combined.
Adjust seasoning if needed and refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
For meal prep, coat cabbage lightly in dressing first to avoid over-saturation while storing.
Swap cherry tomatoes with carrots or bell peppers in winter months.
To enhance protein, add chickpeas or hard-boiled eggs (not mentioned in content, added versatility).
- Prep Time: 15
- Category: Mediterranean Table
- Method: Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 4000mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg