Photo: Johnny Autry, Randy Mayor; Stylist: Mary Clayton Carl Photo by: Photo: Johnny Autry, Randy Mayor; Stylist: Mary Clayton Carl

Herbed Mediterranean Salad

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 3/4 cup)


  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 4 cups salad greens
  • 1 cup fresh parsley leaves
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup sliced peeled cucumber
  • 1/4 cup fresh basil leaves
  • 2 tablespoons halved, pitted kalamata olives


Combine olive oil, lemon juice, oregano, and crushed red pepper in a large bowl, stirring with a whisk. Add salad greens, parsley, cherry tomatoes, cucumber, basil, and kalamata olives; toss gently.


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Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 8.8g
  • Saturated fat: 1.2g
  • Sodium: 146mg

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Herbed Mediterranean Salad recipe