Pharmacy Notices
Lunch | Side

Mediterranean Cucumber and Tomato Salad

  • 20 Mins

    Prep Time

  • 0 Mins

    Cook Time

  • 6

    Servings

  • 236 Calories
  • 15g Fat
  • 20g Carbs
  • 9g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 236 Calories
  • 15g Fat
  • 20g Carbs
  • 9g Protein
  • 20 Mins Total Time
  • ½ Medium Red Onion
  • Kosher Salt, to taste
  • ¼ Cup Red Wine Vinegar
  • 1 Lemon, zested and juiced
  • 1 Tsp Honey
  • 1 Tsp Dried Oregano
  • ¼ Cup Extra Virgin Olive Oil
  • 4 Medium, Vine-Ripened Tomatoes, chopped
  • ½ Cup Kalamata Olives, halved and pitted
  • 1 English Cucumber, halved lengthwise and then cut into half moons
  • 1 Can (15 oz.) Cannellini Beans, drained and rinsed
  • ½ Cup Crumbled Feta Cheese
  • Salt and Pepper, to taste
Recipe adapted from foodnetwork.com

Nourishment Note

Instructions

  • 6 Servings
  • 236 Calories
  • 15g Fat
  • 20g Carbs
  • 9g Protein
  • 20 Mins Total Time
  • 1

    Soak Onion Make a bowl of salted ice water and soak the thinly sliced red onion for 15 minutes.

  • 2

    Whisk Together Vinaigrette Whisk together the vinegar, lemon juice, lemon zest, honey and dried oregano. Add ½ teaspoon salt and ¼ teaspoon pepper. Whisk in the olive oil until well mixed.

  • 3

    Assemble Salad In a large bowl, add the chopped tomatoes, olives, cucumbers, and cannellini beans. Pour vinaigrette over vegetables and mix thoroughly.

  • 4

    Garnish & Serve Sprinkle with feta cheese and adjust salt and pepper as needed.

Recipe adapted from foodnetwork.com

Allergen Swap

  • DDairy

    Replace feta cheese with a dairy-free version or omit

RA Cooking Tips

There's plenty more delicious recipes to try!

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