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10-Minute Summer Veggie Salad
Print Recipe
This Summer Vegetable Salad is a quick mix of tomato, cucumber, pepper, and feta!
Course
Appetizers, Salads, Side Dishes, Snacks
Cuisine
American
Diet
Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Low Salt, Vegetarian
Keyword
easy vegetable salad, sumemr salad, summer vegetable salad
Diet
Gluten-Free, Low Carb, Vegetarian
Occasion
4th of July, Game Day
Time
15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
4
people
Calories
147
Author
Sarah Bond
Ingredients
Salad
2
tomatoes
1 cup diced
½
cucumber
1 cup diced
1
red bell pepper
1 cup diced
½
red onion
½ cup chopped
½
cup
diced feta
125 g
Dressing
2
Tbsp
olive oil
30 mL
¼
cup
fresh parsley
15 g
1
tsp
lemon juice
5 mL
½
tsp
oregano
½
tsp
honey
1
clove
garlic
minced
Pinch of salt and pepper
Instructions
Salad
: Chop all salad ingredients into equal-sized blocks. Toss together in a large bowl.
Dressing
: Whisk together the dressing ingredients.
Assemble
: Add the dressing to the salad, tossing to evenly coat. For tastiest results, let chill in the refrigerator for 1 hour prior to serving.
Notes
Store
leftovers in an airtight container in the fridge for 3 to 5 days.
Nutrition
Serving:
1
serving
|
Calories:
147
kcal
|
Carbohydrates:
9.4
g
|
Protein:
4.1
g
|
Fat:
11.3
g
|
Saturated Fat:
3.9
g
|
Cholesterol:
17
mg
|
Sodium:
256
mg
|
Potassium:
318
mg
|
Fiber:
1.9
g
|
Sugar:
5.9
g
|
Calcium:
120
mg
|
Iron:
1
mg