Tomato and Cucumber Salad with Feta

The Dijon Vinaigrette variation is also good in this salad.


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


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


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

Jean Kressy,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note