Posted in Salads, Season, Side Dishes

Mediterranean Summer Salad

This is inspired by Dean’s cousins in Piedmont, California who made a delicious tomato salad.  Although I did not think to ask what was in it, I was excited to get home and use the tomatoes from my garden to re-create a version of this delicious fresh summertime salad. 

The directions may seem a little odd to leave the salad out then refrigerate but room temperature is perfect for having the flavors absorb into the vegetables.  I then refrigerated the salad because I enjoy eating cold salad (especially on a 95o day).  However, you can skip refrigerating it and serve at room temperature if you prefer.

Thanks for the inspiring idea Mark and Tracy!

Mediterranean Tomato Salad

Serves 6

Prep Time: 15 minutes

Marinating and refrigeration time: 3 hours

Estimated Values per Serving:

Calories: 90                           Fat: 3 grams                          Points: 2


4 large tomatoes – cut into 1-inch pieces

3 small cucumbers – seeded and cut into 1-inch pieces

¼ cup red onion – thinly sliced

1 clove garlic – minced

1 tablespoon high quality extra virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons fresh basil – thinly sliced

½ teaspoon salt

Pepper to taste

¼ cup crumbled fat free Feta cheese

½ cup croutons


  1. In a large mixing bowl, combine tomatoes, cucumbers, red onion, garlic, olive oil, vinegar, basil, salt and pepper.  Toss gently and leave at room temperature for at least 1 hour to marinate.
  2. Drain excess liquids from the salad, cover and refrigerate for about 1 hour.
  3. 5 minutes before serving, add croutons and cheese, toss gently and serve.


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