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Picture of Tomato-Mango Salad with Basil and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 770 kcal 39 %
  • Fat 45 g 70 %
  • Saturated 14 g 71 %
  • Carbs 83 g 28 %
  • Fiber 11 g 44 %
  • Protein 18 g 35 %
  • Cholesterol 67 mg 22 %
  • Sodium 1921 mg 80 %
  • Calcium 505 mg 51 %
  • Magnesium 106 mg 25 %
  • Potassium 1463 mg 31 %
  • Iron 3 mg 17 %
  • Zinc 3 mg 29 %
  • Phosphorus 397 mg 57 %
  • Vitamin A 480 µg 53 %
  • Vitamin C 191 mg 212 %
  • Thiamin (B1) 0 mg 29 %
  • Riboflavin (B2) 1 mg 67 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 1 mg 84 %
  • Folate equivalent (total) 262 µg 66 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 9 mg 62 %
  • Vitamin K 157 µg 131 %

* 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-Mango Salad with Basil and Feta

Ingredients

  • 8 ounces cherry tomatoes, halved
  • 1 large mango, seeded, peeled and cut into 1/2-inch dice
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup loosely packed, torn basil leaves
  • 1/2 cup crumbled feta
  • Kosher salt
  • Freshly ground pepper

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