Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Finely diced salad with herbs and lemon.
Equipment: Sharp knife; mixing bowl
Measures and names
Ingredients
- ½ cucumber, finely diced
- 200 g tomatoes, finely diced
- ½ red onion, finely diced
- Large handful of parsley and mint
- 3 tbsp olive oil
- juice of 1 lemon
- Salt and black pepper
Optional extras
- 150 g feta, cubed
Method
- Dice the cucumber, tomatoes and red onion as finely and evenly as you can — the fine chop is what makes this salad.
- Combine in a bowl and stir through the chopped parsley and mint.
- Add the cubed feta, if using.
- Dress with the olive oil and lemon juice and toss gently.
- Season with black pepper and only a little salt if using feta. Serve fresh. Taste before adding salt — feta already seasons the dish.
Swaps and tips
The smaller you chop everything, the better it tastes. Add cooked chicken or lamb to make it a full meal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 13 g | 12 g | 3 g | 38 g | 443 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
