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Home > Greek salad

Greek salad

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Eggplant; Spinach
Category Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Salad
Cuisine Greek
Cook Method Baking
Diet Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; Low Carb; Vegetarian; Gluten Free


  • 1 tablespoon red wine vinegar 

  • 1 tablespoon fresh lemon juice 

  • 2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried oregano

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

  • 2 1/2 tablespoons extra-virgin olive oil 

  • 1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes

  • 1 pound spinach, stemmed and torn into bite-sized pieces

  • 1 cucumber, peeled, seeded, and diced

  • 1 tomato, seeded and diced

  • 1/2 red onion, diced

  • 2 tablespoons black Greek olives, pitted and chopped

  • 2 tablespoons crumbled feta cheese 



  • Preheat the oven to 450�F. Lightly coat a baking sheet with cooking spray.

  • To make the vinaigrette, whisk the vinegar, lemon juice, oregano, salt, and black pepper in a small bowl. Slowly add the olive oil. Set aside.

  • Spread the eggplant cubes in a single layer on the prepared baking sheet and spray with cooking spray. Roast 10 minutes, turn the cubes, and roast another 10 minutes. Set aside to cool.

  • Combine the spinach, cucumber, tomato, onion, and cooled eggplant in a large bowl. Pour in the vinaigrette and mix well.

  • Divide among individual plates. Sprinkle with the olives and feta. Serve immediately.


Nutrition (per serving)

  • Calories: 88 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 2mg

  • Sodium: 245mg

  • Carbohydrate: 9g

  • Fiber: 3g

  • Protein: 3g