This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the Mediterranean. It is best served right after mixing, but if you wish to make the salad ahead, add the tomatoes just before serving. Serve with warm pita bread.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1995


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Crush garlic on a cutting board. Sprinkle with salt, and mash into a paste with the side of a chef's knife. Transfer to a salad bowl. Whisk in lemon juice, oil and pepper. Add tomatoes, cucumber, feta, scallions, mint and parsley and toss gently to mix. Taste and adjust seasonings.


Nutrition Facts

129 calories; protein 4.4g 9% DV; carbohydrates 8.3g 3% DV; exchange other carbs 0.5; dietary fiber 2.6g 11% DV; sugars 3.7g; fat 9.6g 15% DV; saturated fat 2.5g 13% DV; cholesterol 5mg 2% DV; vitamin a iu 1723.1IU 35% DV; vitamin c 27.8mg 46% DV; folate 49.6mcg 12% DV; calcium 102.9mg 10% DV; iron 1.7mg 9% DV; magnesium 25.3mg 9% DV; potassium 391.3mg 11% DV; sodium 328.9mg 13% DV; thiamin 0.1mg 7% DV.

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Rating: 5 stars
I have been looking for this recipe FOREVER--it is simple and absolutely delicious!! Read More