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Related recipes: Cheese, Cucumbers, High Fiber, Lettuce, Olives, Onions, Salads, Soups/Salads, Sugar Solution, Tomatoes, Vegetables, Vegetarian
With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.
Prep Time: 20 minutes
Yield: 4 servings
2 Tbs olive oil
1 Tbs lemon juice
1 Tbs red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper
2 large red tomatoes (1 pound), cut into chunks
1 can (15 ounces) chickpeas, rinsed and drained
2 cups hothouse cucumber chunks
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced
4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
4 oz feta cheese, chopped
In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
Add the greens and feta and toss again.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
