A lunch time recipe, perfect at only 364 calories. You can make two in one go to save time. Take one on day one and store one in the fridge for day two.
I like to slice the red onion the night before and let it soak in red wine vinegar and a little sugar. This makes it a little sweater and you don’t get the very unpleasant onion breath after you’ve eaten, making the afternoon a little nicer for your work colleagues or family and friends. But if your short of time you can just slice it and throw it in.
You can reduce the calories further by omitting the olives and the olive oil, I find this a little plain. If you prefer a few more carbs with your lunch a wholemeal flatbread works well and will keep you fuller for a bit longer but this does increase the calories.
Serves 2 easily halved or multiplied
1/2 red onion
1 tbspn red wine vinegar (optional)
1/4 tsp granulated sugar (optional)
10 cherry tomatoes, halved
1/2 cucumber, quartered and sliced
1 round lettuce, shredded
16 Kalamata Olives, halved
90g feta cheese, crumbled
1 tsp dried oregano
Juice 1 lemon
1 tbspn extra virgin olive oil
Thinly slice the onion, if using place in a non metalic bowl and add the sugar and red wine vinegar, leave to marinade overnight.
Prepare your ingredients as listed above, except for the lemon juice and olive oil, sharing them between two lunch boxes. Finish with a sprinkle of oregano over each salad.
In a small bowl whisk the lemon juice and olive oil, seasoning with salt and pepper. Divide between two small dressing containers and fit snugly in the salad.
You should store this in the fridge until you are ready to eat it, when you can pour over the dressing and enjoy xx