Tomato and Cucumber Salad with Feta

The Dijon Vinaigrette variation is also good in this salad.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 47%
  • Fat: 2.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 6.4g
  • Fiber: 1.3g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 188mg
  • Calcium: 46mg


  • 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
  • 1/4 cup Versatile Vinaigrette


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