Greek salad
A Greek lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- Greek
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Tomato (firm ripe)480 g (≈ 4 tomatos) (120 g (≈ 1 tomato))
- Cucumber320 g (≈ 1 cucumber) (80 g)
- Red onion80 g (≈ 0.5 onion) (20 g)
- Feta (in brine)160 g (40 g)
- Olives (jar)80 g (20 g)
- Extra-virgin olive oil40 g (10 g)
- Dried oregano2 g (0.5 g)
Method
- Chop tomato, cucumber and onion into chunks.
- Add olives and a slab of feta.
- Dress with oil and oregano.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 261
- protein
- 8 g
- fat
- 21 g
- carbs
- 13 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes