Summer Salad with Feta
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
Ingredients
- 5medium or large ripe tomatoes, cut into wedges, and if large, the wedges cut in half crosswise, or 1 pint cherry tomatoes, cut in half
- ½European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about ⅓ inch thick.
- Sea salt or fleur de sel and freshly ground pepper
- 2tablespoons red wine vinegar or sherry vinegar
- ¼cup extra virgin olive oil
- ½cup crumbled feta
- 1 to 2tablespoons chopped fresh mint, or ¾ teaspoon dried oregano
Nutritional analysis per serving (6 servings)
144 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.
Private Notes
Comments
Three large farmers market were quite enough. I used a good old farmers market cucumber, peeled and seeded, a tablespoon each of chopped mint and oregano from the garden, and sherry vinegar. Delicious.
Needs red onion then perfect
Cooking time 2 minutes! No way, unless everything was already prepped.
Te x