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

• Kalamata Olives

  Nature's Promise

  12 olives or 45g

Directions

1. Prep the vegetables: halve the cherry tomatoes. Dice the red bell peppers and cucumber, and finely dice (or thinly slice) the red onion. Slice the olives.
2. Make the dressing: in a small bowl, whisk together the yogurt, water, olive oil, lemon zest, lemon juice, garlic, dill, oregano, salt, and pepper until smooth.
3. Assemble the salad: in a large bowl, combine the tomatoes, peppers, cucumber, onion, feta, mint, and olives. Pour the dressing over the top and toss gently to coat. Taste and adjust salt and pepper as needed, then serve.