Great Greek Salad (low FODMAP)

20 Minutes prep • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 2

Classic Greek salad is made up of a wonderful combination of flavors, colors, and textures. It makes a great side or base for a salad featuring grilled meat or seafood. This recipe excludes the red onion typically found in Greek salad and replaces it with specific herbs and spices so you can enjoy an amazing Greek salad without causing an IBS flare-up. I hope you enjoy it as much as I do.

Ingredients: Salad

1 bunch romaine lettuce

3 Roma tomatoes, seeded and chopped

1 cup crumbled feta cheese

3 small Persian cucumbers, peeled and sliced

1/2 cup pitted Greek olives sliced in half (or more if you like)

2 tablespoons green onions (green part only) chopped

2 tablespoons minced fresh parsley

1 tablespoon minced fresh chives

Ingredients: Dressing

3 tablespoons lemon juice

2 tablespoons garlic-infused olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon fresh ground black pepper

Directions

(1) Prepare the dressing: In a small jar, combine the lemon juice, olive oil, salt, and pepper. Shake to combine.

(2) Prepare the salad ingredients: Wash, spin dry and chop the romaine lettuce. Wash, seed, and chop the tomatoes. Peel and slice the cucumbers. Slice the Kalamata olives. Chop the herbs.

Make-ahead note: At this point, you may set the dressing aside, and put the salad ingredients in the refrigerator until you are ready to make the salad.

(3) Finish: Combine the salad ingredients in a large salad bowl. Pour the dressing over the salad, and toss.

(3) Plate and serve: Serve immediately for the best fresh flavor and crispness.

Eat and enjoy every bite because you can!

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