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Dilled Garden Salad



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.

Nutrition (1 serving)

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