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Picture of Tomato and Peach Salad With Corn and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2772 kcal 139 %
  • Fat 222 g 342 %
  • Saturated 43 g 213 %
  • Carbs 180 g 60 %
  • Fiber 29 g 115 %
  • Protein 44 g 87 %
  • Cholesterol 100 mg 33 %
  • Sodium 5400 mg 225 %
  • Calcium 777 mg 78 %
  • Magnesium 286 mg 68 %
  • Potassium 4193 mg 89 %
  • Iron 9 mg 51 %
  • Zinc 8 mg 69 %
  • Phosphorus 1003 mg 143 %
  • Vitamin A 628 µg 70 %
  • Vitamin C 182 mg 202 %
  • Thiamin (B1) 1 mg 104 %
  • Riboflavin (B2) 2 mg 124 %
  • Niacin (B3) 19 mg 119 %
  • Vitamin B6 2 mg 127 %
  • Folate equivalent (total) 344 µg 86 %
  • Vitamin B12 2 µg 79 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 38 mg 251 %
  • Vitamin K 205 µg 170 %

* 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.

Tomato and Peach Salad With Corn and Feta

Ingredients

  • 2 slices white bread (crusts removed), cut or torn into 1-inch pieces
  • 1/2 cup plus 6 tablespoons extra-virgin olive oil
  • salt, to taste
  • 2 ears fresh corn, shucked
  • 4 ripe heirloom tomatoes, a variety of colors (about 2 pounds)
  • 4 large ripe peaches (1½-2 pounds)
  • 1/2 cup thinly sliced red onion or shallot
  • 3/4 cup sheep's milk feta, crumbled

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