Total Time
Prep 10 mins
Cook 0 mins

Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make.

Ingredients Nutrition


  1. Prep and combine first four ingredients.
  2. In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
  3. Season with salt and pepper.
Most Helpful

Still trying to use our bountiful garden harvest -- this time plum tomatoes. This was refreshing and very complementary to our left-over London broil and mashed potatoes. I used a slice of Vidalia onion, since I had no red onion; celery seed - no celery, plus a spoon of feta. Looks like it should be even more flavorful tomorow. Chopped kalamatas and/or fresh shoots could be tasty. Thanks, GourmetGrad, for posting.

NurseJaney August 24, 2008

This recipe has a delicious combination of flavors. The longer the salad sits, the more the flavors are intergrated. A very easy, tasty, and very eye appealing. The fresh parsley is a must! Thank you so much for sharing this recipe. I will use it again!

Miss Annie August 10, 2008

Quick. Easy. Could use a can of black olives. Nothing fancy. I used dried parsley. Fresh would have kept it less soggy or "absorbed liquid looking". Good. I'd make it again for lunch in a pinch. Hubby didn't like it, though.

Food Snob in Israel August 05, 2007