Dilled Olive Salad

Dilled Olive Salad


2 medium tomatoes, cut into bite-size wedges

1 small cucumber, thinly sliced

1 small onion, cut in half, thinly sliced

1/2 cup pitted kalamata olives

Vinaigrette (recipe follows)

4 ounces mozzarella cheese, in 1/2-inch cubes


1/4 cup olive oil

2 tablespoons white wine vinegar

1 to 2 tablespoons chopped fresh dill OR 1 teaspoon dried dill

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon pepper

For Salad: Place tomatoes, cucumber, onion and olives in large serving bowl; toss lightly.

Pour Vinaigrette over salad; toss well. Refrigerate at least 4 hours to blend flavors.

Stir cheese in just before serving.

For Vinaigrette: Whisk together oil, vinegar, dill, salt, sugar and pepper in small bowl. Note: To make a heartier salad for lunch, add cubes of ham or smoked turkey.

Makes 10 servings.

Approximate nutritional values per ½-cup serving: 120 calories, 10 g fat, 5 g cholesterol, 207 mg sodium, 4 g carbohydrate, 3 g protein, 1 g dietary fiber.


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