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Fresh Tomato & Cucumber Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

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

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