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Mediterranean Medley Salad

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"What's the best diet? No question, according to dozens of recent studies: The Mediterranean diet wins, hands down. Why is the Med diet so good for you? Top reasons: high antioxidants and fiber in plant foods; good fat in olive oil and fish; and less bad fat, less iron and fewer carcinogens (from eating fewer animal foods)." — USA WEEKEND

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Original recipe makes 4 servings Change Servings

4 cups roughly chopped raw vegetables (I like a combination of carrots, red onions, cucumbers, tomatoes, green or red bell peppers, and zucchini)
2 ounces feta cheese, crumbled
1/4 cup sliced Kalamata olives
1/2 cup torn basil leaves

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 pinch Salt and freshly ground black pepper, to taste

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Directions

Toss all ingredients together.

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Reviews More Reviews

Nov 30, 2010

Can't go wrong on this as the recipe is so versatile. Great way to put something fresh and nutritious on the supper table while at the same time make use of the fresh vegetables in your refrigerator. As for the cheese, the Parmigiano-Reggiano or Romano I had on hand would have worked just as well, but I stuck to the recipe and sent Hubs out for the feta. I did change the dressing to the 3:1 ratio of olive oil to vinegar I prefer and used red wine vinegar rather than balsamic (not a fan of it). Light and fresh, delicious and pretty. By all means, include the fresh basil if possible - it really makes a difference.

—naples34102

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Aug 23, 2005

Very good and easy. A great and healthy way to use garden veggies up.

—Lisa

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35 Ratings

Mar 12, 2005

Delicious. The basil, olives and feta cheese add lots of flavor. Will make this recipe again.

—BAYSHARK

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Feb 26, 2005

Excellet salad very fresh, I absoulutley loved this recipe I have made it alot! even my husband who is finicky about vegetables loved it1

—HEADCHEF4

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Aug 03, 2009

Awesome! Everyone LOVED this salad at our BBQ tonight. I used 1 Red Pepper, 1 Orange Pepper, a bunch of baby cucumbers, grape tomatoes, an olive medley (from the olive bar at the grocery store), and a little red onion. Sooo good with the basil and Feta.

—Cerissa C.

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Jun 17, 2009

I loved it,easy to make fast clean up. I added pepperoni and substituted baby spinach instead of Basil...

—Tiki's Kitchen

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Jul 24, 2007

Great way to get your veggies! I used zucchini, green pepper, broccoli, tomato, black olives, cucumber, carrots, and mushrooms for the vegetables. I think I would have liked it better without the broccoli & possibly carrots (at least in my version, just would have blended better without them). Tasted a lot like a true Greek salad, especially with the tomato, cucumber, black olives, basil, olive oil, balsamic vinegar & feta. Thank You!

—Sandy

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Apr 23, 2007

FANTASTIC!!! I used red bell pepper, broccoli, cauliflour, carrots, cucumber, tomatoes, and basil. I'll be replacing green salad for this on many dinners. I'm sure I will be making this over and over again!!!

—KTCRUISER

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Nutrition

Calories
161 kcal
8%

Carbohydrates
9.5 g
3%

Cholesterol
13 mg
4%

Fat
12.3 g
19%

Fiber
2.2 g
9%

Protein
4.4 g
9%

Sodium
398 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mediterranean Medley Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 161
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
** Saturated Fat 3.4g 17 %
Cholesterol 13mg 4 %
Sodium 398mg 16 %
** Potassium 27mg < 1 %
Total Carbohydrates 9.5g 3 %
Dietary Fiber 2.2g 9 %
Protein 4.4g 9 %
Sugars 5.1g
** Vitamin A 7 %
** Vitamin C 2 %
** Calcium 10 %
** Iron 3 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 4 %
** Magnesium 2 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.