Tomato and Cucumber Salad with Feta

recipe
The Dijon Vinaigrette variation is also good in this salad.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 47 %
Fat 2.8 g
Satfat 1.2 g
Monofat 1 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 6.4 g
Fiber 1.3 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 188 mg
Calcium 46 mg

Ingredients

2 cups (1/2-inch) diced tomato (about 1 pound)
1 cup (1/4-inch) diced English cucumber
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon finely chopped fresh mint

Preparation

Combine the first 4 ingredients in a large bowl. Add vinaigrette, and toss gently to coat.

Jean Kressy,

Cooking Light

May 2004
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