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Use-a-Spoon Chopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata Olives

Juicy tomatoes and crisp cucumber mingle with briny olives and sharp red onion in a bright vinaigrette that clings to every bite. Tangy feta melts into the mix, delivering a refreshing, spoon-worthy salad that bursts with fresh flavor.

Recipe and photo by EatingWell, shared here with credit. View the Original

Use-a-Spoon Chopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata Olives
Total
17 min
Prep
17 min
Serves
6

Nutrition per Serving

Calories
91
Protein
1g
Carbs
6g
Fat
7g
Fiber
2g
Sugar
3g
Sodium
375mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 medium English cucumber, diced
  • 1 pound ripe tomatoes, diced
  • 1/3 cup diced red onion
  • 1/3 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley
  • Feta cheese (optional)

Instructions

  1. Whisk oil, vinegar, mustard, salt and pepper in a large bowl. Add cucumber, tomatoes, onion, olives and parsley and toss to coat. Serve sprinkled with feta, if desired.