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
More From Cooking Light
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
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
- 1/4 cup Versatile Vinaigrette
Preparation
- Combine the first 4 ingredients in a large bowl. Add vinaigrette, and toss gently to coat.
Tomato and Cucumber Salad with Feta Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Cheese, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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