Dilled Garden Salad

Dilled Garden Salad

Dill garden salad is a fresh tasting antipasti-style salad recipe.

30 min. prep time
10 servings
353 Ratings



2 medium tomatoes, cut into bite-sized wedges
1 small cucumber, thinly sliced
1 small onion, cut in half, thinly sliced
1/2 cup pitted kalamata olives
4 ounces mozzarella cheese, cubed 1/2 inch


1/4 cup vegetable or olive oil
2 tablespoons white wine vinegar
1 to 2 tablespoons chopped fresh dill weed*
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper


Place all salad ingredients except cheese cubes in serving bowl; toss lightly.

Whisk together all vinaigrette ingredients in bowl. Pour over salad; toss well. Refrigerate at least 4 hours to blend flavors. Stir in cheese just before serving.

*Substitute 1 teaspoon dried dill weed.


Recipe Tip

To make a heartier salad for lunch, add cubes of ham or smoked turkey.

Nutrition Facts (1 serving)

Calories: 120

Fat: 10g

Cholesterol: 5mg

Sodium: 270mg

Carbohydrates: 4g

Dietary Fiber: <1g

Protein: 3g

Recipe #13031©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

This salad is delicious and refreshing - the dressing is perfect! A perfect accompaniment to a summer meal, or a satifsying meal in itself if you are not too hungry. My family loves it!
I have made this recipe at least 10 times and it is fabulous!! If it lasts more than a day, every day it sits in the fridge, it gets even better! The flavors of this salad fill the mouth with a wonderful zesty taste. I have made it for company and everyone loves it! But, if you don't love olives, you may not like it. Kalamata Olives are pretty strong flavored. I love them!
DILLICIOUS! Just thinking about this salad makes my mouth water! I made it immediately when I got home from our local Farmer's Market. I used a red onion and fresh dill from my herb garden. Use fresh dill if you can. If you like dill, you will definitely enjoy this salad. The Kalamatas add a wonderful flavor contrast.

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