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Picture of Cucumber, Tomato, and Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1615 kcal 81 %
  • Fat 140 g 216 %
  • Saturated 41 g 206 %
  • Carbs 67 g 22 %
  • Fiber 16 g 64 %
  • Protein 40 g 80 %
  • Cholesterol 177 mg 59 %
  • Sodium 3454 mg 144 %
  • Calcium 1410 mg 141 %
  • Magnesium 210 mg 50 %
  • Potassium 2300 mg 49 %
  • Iron 20 mg 112 %
  • Zinc 9 mg 79 %
  • Phosphorus 957 mg 137 %
  • Vitamin A 577 µg 64 %
  • Vitamin C 109 mg 122 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 2 mg 161 %
  • Niacin (B3) 6 mg 34 %
  • Vitamin B6 1 mg 115 %
  • Folate equivalent (total) 281 µg 70 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 17 mg 112 %
  • Vitamin K 408 µg 340 %

* 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.

Cucumber, Tomato, and Feta Salad

Ingredients

  • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper

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