This healthy summer salad is bursting with Mediterranean flavors and takes just 10 minutes to prepare. Serve it alongside grilled chicken, pork or fish or as part of a vegetarian spread. If you can’t find Campari tomatoes or Persian cucumbers, feel free to swap them for whatever variety looks the best at your farmers’ market.
Ingredients
- 1 ½ tablespoons red-wine vinegar
- 1 teaspoon chopped fresh oregano, plus small oregano leaves for garnish
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 8 ounces Campari tomatoes, cut into wedges (about 2 cups)
- 4 medium Persian cucumbers, thinly sliced crosswise
- 1 ½ ounces feta cheese, crumbled
Directions
- Step 1
Whisk vinegar, oregano, mustard and salt in a medium bowl. Slowly drizzle in oil, whisking constantly. Add tomatoes, cucumbers and feta; toss to coat. Garnish with oregano leaves, if desired. Serve immediately.
Tips
To make ahead: Make the dressing and refrigerate in an airtight container for up to 3 days.
Nutrition Facts
Serving Size: about 3/4 cup Per Serving: 153 calories; protein 3g; carbohydrates 6.1g; dietary fiber 1.8g; sugars 4.1g; fat 13.1g; saturated fat 3.1g; cholesterol 9.5mg; vitamin a iu 637.7IU; vitamin c 13.1mg; folate 34mcg; calcium 82.2mg; iron 0.6mg; magnesium 27.7mg; potassium 359.7mg; sodium 257.4mg; thiamin 0.1mg. Exchanges:
2 fat, 1 vegetable, 1/2 medium-fat protein
