Feta Veggie Salad Recipe
Feta Veggie Salad Recipe photo by Taste of Home

Feta Veggie Salad Recipe

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"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:9 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 9 servings


  • 2 cups sliced fresh mushrooms
  • 1 large green pepper, coarsely chopped
  • 1 medium cucumber, seeded and chopped
  • 1 large tomato, seeded and chopped
  • 1 small red onion, coarsely chopped
  • 1 cup (4 ounces) crumbled tomato and basil feta cheese
  • 1 teaspoon minced garlic
  • 2/3 cup Greek vinaigrette

Nutritional Facts

1 serving (1 each) equals 142 calories, 12 g fat (3 g saturated fat), 7 mg cholesterol, 301 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving. Yield: 9 servings.
Originally published as Feta Veggie Salad in Quick Cooking May/June 2005, p47

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Reviewed Sep. 20, 2011

"This was really good. I eliminated the mushrooms and added garbanzo beans. The leftovers were good too."

Reviewed Mar. 25, 2010

"This was a big hit with my co-workers."

Reviewed Nov. 25, 2009

"Excellent & nutritious! I have also substituted a 5.25 oz. jar of cubed feta cheese with oil and spices for the last three ingredients--super easy for a version with a little more seasoning."

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