Crunchy Village Salad

Crunchy Village Salad

This salad, which contains ingredients similar to those in a
classic Greek salad, has more protein and fibre because it
incorporates beans and hearty greens.


  • 10 min
  • Easy

1 L romaine or escarole lettuce torn into bite-sized pieces

4 tomatoes (about 500 g)

1½ cups white kidney beans, drained and rinsed

1 green bell pepper, thinly sliced

½ cucumber, thinly sliced

Half cup diced light feta cheese

2 tablespoons chopped pitted Kalamata olives

2 tablespoons lemon juice

1 tablespoon canola or olive oil

1 clove garlic, minced

Freshly ground black pepper

2 tablespoons oregano

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh mint



  • Prep: 10 min
  • Ready: 10 min

Spread romaine over a large serving platter. Top with tomato, beans, and green pepper. Sprinkle with cucumber, feta, and olives.

In a small bowl, whisk together lemon juice, oil, garlic, and pepper. Drizzle over salad to coat. Add oregano, parsley, and mint to salad, and toss to combine well.

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