Dilled Garden Salad
10 (1/2-cup)
30 min
04 hrs 30 min



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


 *Substitute 1 teaspoon dried dill weed.

How to make

  1. STEP 1

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

  2. STEP 2

    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.

Tip #1

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


10Fat (mg)
5Cholesterol (mg)
270Sodium (mg)
4Carbohydrates (g)
<1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  May 15, 2011

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!

— says Cheri
  March 05, 2010

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!

— says Karen
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