Ingredients and Weight:
- Yellow squash - 12 oz / 340 g
- Zucchini - 12 oz / 340 g
- Red onion - 1/2 cup / 50 g
- Cherry tomatoes - 1 cup / 140 g
- Feta cheese, crumbled - 1/2 cup / 50 g
- Mint leaves, chopped - 1/4 cup / 5 g
- Lemon juice - 2 tbsp / 30 ml
- Olive oil - 4 tbsp / 60 ml
- Salt and black pepper - to taste
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cut the yellow squash and zucchini into thin half-moons.
- Finely slice the red onion.
- Halve the cherry tomatoes.
- In a large bowl, combine all the vegetables, feta cheese, mint leaves, lemon juice, olive oil, salt, and black pepper. Toss to coat.
- Serve immediately or refrigerate for up to 4 hours.
Nutritional Information:
Per serving (1 cup):
- Calories: 150
- Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 5 mg
- Sodium: 250 mg
- Carbohydrates: 12 g
- Dietary Fiber: 3 g
- Sugar: 6 g
- Protein: 4 g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and light
- Flavorful and tangy
- Perfect for summer gatherings or as a side dish
User Comments:
- "This salad is so refreshing and flavorful! The combination of vegetables and feta is perfect." - Emily
- "I love how easy this salad is to make, and it's always a hit at parties." - John
- "The lemon and mint add a nice brightness to the salad." - Sarah
- "I added grilled chicken to my salad for a protein boost, and it was delicious!" - David
Special Precautions and Tips:
- Wash all produce thoroughly before using.
- Use a sharp knife to cut the vegetables evenly.
- If you don't like feta cheese, you can substitute with another type of cheese, such as mozzarella or cheddar.
- This salad is also great for meal prep. You can make it in advance and keep it in the refrigerator for up to 4 hours.
