Mediterranean Tomato Salad
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
thinly sliced |
|
| 1 | large |
cucumbers
|
|
| ¼ | cup |
black olives
sliced |
*
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | cup |
celery
sliced |
|
| ¼ | cup |
mint leaves
chopped |
*
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| Dressing | |||
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
thinly sliced |
|
| 1 | large |
cucumbers
|
|
| 59 | ml |
black olives
sliced |
*
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 237 | ml |
celery
sliced |
|
| 59 | ml |
mint leaves
chopped |
*
|
| 45 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| Dressing | |||
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Place tomatoes in a large serving dish.
Peel the cucumber.
Halve lengthwise, seed and slice thinly.
Add to the tomatoes.
Add the remaining salad ingredients, toss and set aside.
DRESSING: Whisk together all the dressing ingredients in a small bowl.
Pour this dressing over the salad, toss gently and refrigerate until ready to use.
