Craving a light and refreshing dinner? Try this Greek Salad! It's a beautiful mix of fresh greens, crisp cucumber, juicy tomatoes, tangy olives, and salty feta cheese. The garlic-infused olive oil and red wine vinegar dressing brings it all together.
Divide the salad greens between two plates.
Top with the cucumber, tomato, olives, and feta cheese.
In a small bowl, whisk together the garlic-infused olive oil and red wine vinegar. Season with salt and pepper.
Drizzle the dressing over the salads and serve.
Ingredient Notes:
Tomatoes - Their fructose content can be problematic for a low-FODMAP diet. Therefore, the recommended serving size is up to 75g (or 1/2 a medium tomato).
Black Olives - Unlike green olives, black olives have a low FODMAP content. However they still only be enjoyed in moderation. Therefore 5-7 olives is the recommended amount.
Feta cheese - Dairy products can be a source of lactose, which is a FODMAP. However, the fermentation process involved in making cheese reduces the lactose content. Feta cheese is generally considered low FODMAP in small amounts, around 40g per serving.
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
Ingredients
Directions
Divide the salad greens between two plates.
Top with the cucumber, tomato, olives, and feta cheese.
In a small bowl, whisk together the garlic-infused olive oil and red wine vinegar. Season with salt and pepper.
Drizzle the dressing over the salads and serve.