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Tomato and Mint Salad
Ingredients
-
2 1/2
pounds assorted tomatoes (heirloom tomatoes, sliced; roma tomatoes, cut into wedges; yellow pear tomatoes, halved; and/or cherry tomatoes, halved
-
1
cup shredded fresh mint or basil leaves
-
2
tablespoons red wine vinegar
-
2
tablespoons olive oil
-
1
clove garlic, minced
-
1
teaspoon sugar
-
1/8
teaspoon sea salt
-
1/8
teaspoon cracked black pepper
-
8
ounces marinated feta cheese*
-
Sea salt and cracked black pepper
Directions
1. In bowl combine tomatoes and mint. In small bowl whisk together vinegar, oil, garlic, sugar, salt, and pepper. Pour over tomatoes; toss.
2. To serve, divide tomatoes among individual plates. Top with undrained feta. Pass additional sea salt and pepper. Serves 6.
From the Test Kitchen
- Tip *Test Kitchen Tip:Find marinated feta in jars in the refrigerated section of some supermarkets and specialty stores.
Nutrition Facts
(Tomato and Mint Salad)
- Servings Per Recipe 6,
- Calories 160,
- Protein (gm) 7,
- Carbohydrate (gm) 9,
- Fat, total (gm) 11,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 6,
- Vitamin A (IU) 1555,
- Vitamin C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 462,
- Potassium (mg) 465,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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