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Picture of Tomato, Apricot, and Feta Salad With Mint Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 670 kcal 34 %
  • Fat 48 g 73 %
  • Saturated 24 g 121 %
  • Carbs 36 g 12 %
  • Fiber 8 g 33 %
  • Protein 30 g 60 %
  • Cholesterol 151 mg 50 %
  • Sodium 1966 mg 82 %
  • Calcium 922 mg 92 %
  • Magnesium 100 mg 24 %
  • Potassium 1475 mg 31 %
  • Iron 4 mg 22 %
  • Zinc 6 mg 54 %
  • Phosphorus 711 mg 102 %
  • Vitamin A 505 µg 56 %
  • Vitamin C 72 mg 80 %
  • Thiamin (B1) 0 mg 39 %
  • Riboflavin (B2) 2 mg 121 %
  • Niacin (B3) 5 mg 31 %
  • Vitamin B6 1 mg 89 %
  • Folate equivalent (total) 140 µg 35 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 51 µg 43 %

* 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, Apricot, and Feta Salad With Mint Recipe

Ingredients

  • 1 pound ripe tomatoes (a mix of several varieties), cut into bite-size chunks
  • 2 to 3 apricots, pitted and sliced
  • Small handful torn fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 6 ounces feta cheese, broken into rough chunks

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