Go Back
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print Recipe
No ratings yet
Mediterranean Wedge Salad
This easy Mediterranean Wedge Salad features crunchy veggies, tangy feta cheese and salty olives. And the best part is you'll need just 10 minutes to prepare it.
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American, Mediterranean
Servings:
4
Calories:
117
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Salad spinner
Lettuce knife
Ingredients
1
head iceberg lettuce
rinsed and dried
½
cup
cherry or grape tomatoes
halved or quartered
½
cup
English cucumber
sliced and quartered or chopped
½
medium red onion
sliced
4
ounces
feta cheese
crumbled
¼
cup
olives
chopped
salt & pepper
to taste
1
recipe for Greek Yogurt Salad Dressing
optional, or your preferred dressing
Instructions
Cut the iceberg lettuce into 4 quarters then cut out the stem pieces and discard.
Arrange the lettuce wedges on a platter or individual serving plates, cut side up.
Top each wedge with an equal amount of the tomatoes, cucumber, red onion, feta, and olives.
Season with salt & pepper to taste.
Drizzle with the Greek Yogurt Salad Dressing or your preferred dressing.
Notes
Substitute 2 heads of Romaine lettuce for the iceberg if preferred. Slice the heads in half, serving one half per person.
Sprinkle with
air fried chickpeas
for a crunchy addition.
This salad doesn't store well after it's assembled and dressed because the lettuce gets soggy.
Nutritional information doesn't include salad dressing.
Nutrition
Serving:
1
wedge
|
Calories:
117
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
471
mg
|
Potassium:
291
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
934
IU
|
Vitamin C:
9
mg
|
Calcium:
176
mg
|
Iron:
1
mg