Chopped Greek Salad with Creamy Yogurt Dressing

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Onions

  Raw

  ⅓ cup, sliced or 38g

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Water

  Plain, clean water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Dill weed

  Spices, dried

  1 tbsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Feta cheese

  ½ cup, crumbled or 75g

• Spearmint

  Fresh

  ¾ cup or 68g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  12 olives or 45g

Directions

1. Halve the cherry tomatoes and dice the red bell peppers, cucumber, and red onion. Set aside.
2. In a small bowl, whisk together the yogurt, water, olive oil, lemon zest, lemon juice, minced garlic, dill, oregano, salt, and pepper.
3. In a large bowl, combine the diced vegetables, feta cheese, spearmint, and sliced olives. Pour the dressing over the salad and toss to coat. Serve and enjoy.