Recipes Tomato and Cucumber Salad with Feta (Vegetarian, Salad, Entree)

Number of Servings


    • ¼ cup extra-virgin olive oil
    • 2 tbsp. red wine vinegar
    • ½ tsp. sugar
    • 1 clove garlic, minced
    • 1 tbsp. fresh dill, minced
    • ½ tsp. dried oregano
    • ½ tsp. garlic salt
    • freshly ground black pepper, to taste


    • 1 lb. cherry tomatoes, cut in half
    • 1 lb. cucumbers (approximately 2 large or 4 small), diced
    • ½ cup Kalamata olives, drained, pitted, and chopped
    • 2 cups spinach
    • ½ cup feta cheese, crumbled



For the dressing: In a medium bowl, whisk together all dressing ingredients until thoroughly blended.

For the salad: In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated. Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. 

This recipe taken from Healthy Happy Cooking by Lisa Lewis, available in the FP4H online store.

Nutrition Information

289 calories; 26g fat (78.1% calories from fat); 4g protein; 12g carbohydrates; 2g dietary fiber; 17mg cholesterol; 948mg sodium. 

TRACKER: ½ oz.- eq. meat, 1½ cups vegetable, 1 tsp. healthy oil