Fresh Tomato & Cucumber Salad Recipe

Fresh Tomato & Cucumber Salad Recipe photo by Taste of Home

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“This bright, fresh recipe is so easy to prepare. It helps us to find a use for the many vegetables we accumulate from our garden and from friends who kindly share vegetables, too.” —Jodie Gharbi, Shreveport, Louisiana

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Fresh Tomato & Cucumber Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon white wine vinegar
1 garlic clove, minced
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground pepper
4 plum tomatoes, seeded and chopped
2 medium cucumbers, chopped
1/2 cup Greek olives, sliced
2 cups torn mixed salad greens
3/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

Directions

In a small bowl, whisk the first eight ingredients; set aside.
In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing. Yield: 6 servings.

Nutritional Facts 1 cup equals 209 calories, 17 g fat (4 g saturated fat), 8 mg cholesterol, 366 mg sodium, 9 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Fresh Tomato & Cucumber Salad in Simple & Delicious June/July 2011, p33

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.