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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.

Source: EatingWell Magazine, July/August 1995


Recipe Summary test

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; carbohydrates 8.3g; dietary fiber 2.6g; sugars 3.7g; fat 9.6g; saturated fat 2.5g; cholesterol 5mg; vitamin a iu 1723.1IU; vitamin c 27.8mg; folate 49.6mcg; calcium 102.9mg; iron 1.7mg; magnesium 25.3mg; potassium 391.3mg; sodium 328.9mg; thiamin 0.1mg.

1 vegetable, 1/2 lean meat, 1 1/2 fat