Summer Garden Salad Recipe

5 2 3
Summer Garden Salad Recipe
Summer Garden Salad Recipe photo by Taste of Home
Publisher Photo

Summer Garden Salad Recipe

Read Reviews
5 2 3
Publisher Photo
Now’s the time to raid your garden and herb patch and put together this healthy salad. A touch of mint will make your mouth water.—Jessica Reyno-Joseph, Kissimmee, Florida
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium tomato, thinly sliced
  • 1/2 small cucumber, thinly sliced
  • 3 tablespoons chopped celery
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons chopped sweet onion
  • 1 tablespoon minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 small garlic clove, minced
  • Dash salt
  • Dash pepper
  • 1 tablespoon crumbled feta cheese
  • Fresh mint leaves, optional

Directions

Place tomato and cucumber in a small bowl; add the celery, olives, onion, mint and parsley. Toss to combine.
In another small bowl, whisk the oil, vinegar, garlic, salt and pepper; pour over tomato mixture and toss to coat. Divide vegetables between two plates; sprinkle with cheese. Garnish with mint leaves if desired. Yield: 2 servings.
Originally published as Summer Garden Salad in Country Woman August/September 2010, p47

Nutritional Facts

1 each: 89 calories, 6g fat (1g saturated fat), 2mg cholesterol, 197mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1 medium tomato, thinly sliced
  • 1/2 small cucumber, thinly sliced
  • 3 tablespoons chopped celery
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons chopped sweet onion
  • 1 tablespoon minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 small garlic clove, minced
  • Dash salt
  • Dash pepper
  • 1 tablespoon crumbled feta cheese
  • Fresh mint leaves, optional
  1. Place tomato and cucumber in a small bowl; add the celery, olives, onion, mint and parsley. Toss to combine.
  2. In another small bowl, whisk the oil, vinegar, garlic, salt and pepper; pour over tomato mixture and toss to coat. Divide vegetables between two plates; sprinkle with cheese. Garnish with mint leaves if desired. Yield: 2 servings.
Originally published as Summer Garden Salad in Country Woman August/September 2010, p47

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Reviews forSummer Garden Salad

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MY REVIEW
aclawson_007 User ID: 5655825 147871
Reviewed Jul. 29, 2011

"I really liked this salad. I used purple onions and no mint(didnt have any). I added real bacon bits. It was fabulous. I will make it again."

MY REVIEW
jaknee User ID: 3212654 147870
Reviewed Jul. 26, 2011

"This salad is amazing! I didn't have any mint so that was the only thing I left out. Served it with Bacon Squash Saute found on this site. A WONDERFUL meal!!!"

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