Greek Salad

• Pre-cooked meat: chicken, lamb, or beef
• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced
• ½ European seedless cucumber, cut into bite-size chunks
• 1 small red bell pepper, seeded and chunked
• 1 small yellow or orange bell pepper, seeded and chunked
• 1 cup Kalamata black olives
• Several sprigs fresh flat-leaf parsley, about ½ cup
• 4 oz. feta
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano, crushed in palm of your hand
• Coarse salt and black pepper
• Whole wheat pita bread

 

 

Combine meat, vegetables, olives, and parsley in a large bowl. Place feta on top of salad. Combine oil, vinegar, and oregano in a small container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

 

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Wait until week 6 on program to include feta (eat sparingly).

Pita bread is for serving others or if you are on a 3-day reset or maintenance.