Warm Greek Salad

Warm Greek Salad

  • Makes2 servings
  • Prep Time15 min
  • Calories276
  • Made withSplenda Granulated Sweetener


    For the dressing

    • 2 tablespoons balsamic vinegar
    • 3 tablespoons olive oil
    • Sea salt and black pepper
    • 2 tablespoons SPLENDA® Granulated

    For the salad

    • 2 courgettes, cut in to cubes
    • 1 red onion, peeled and cut in to wedges
    • 1 clove garlic, peeled and coarsely chopped
    • 2 stalks oregano, leaves only
    • 300 g tomatoes, cut into wedges
    • 2 good handfuls spinach leaves
    • 40 g feta, crumbled

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy276 kcal353.85%
    • Total Fat21.70 g27.82%
    • of which saturates5.40 g1.96%
    • Total Carbohydrate13.30 g4.84%
    • of which sugars11.20 g4.07%
    • Salt0.80 g0.29%



    Preheat the oven to 200°C.


    Place the vinegar, oil and the Splenda Granulated into a jar along with 2 tablespoons of water. Season with a little salt and pepper, screw on the lid and give everything a good shake. Set aside.


    Lay the courgettes, onion, garlic and oregano on to a baking tray. Place in the oven for 6-7 minutes. Add the tomatoes and cook for another 5 minutes. Stir in the olives.


    Pile the vegetables on to the plated spinach then scatter with the feta.

    Made with

    Splenda Granulated Sweetener

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