1/4 cup fresh basil leaves
1 pint cherry, grape or other salad tomatoes, halved (2 cups)
1 large cucumber, chopped (2 cups)
3 green onions, chopped (1/2 cup)
1 small yellow bell pepper, seeded and diced
3 tablespoons crumbled, fat free feta cheese
3 tablespoons olive oil
3 tablespoons white balsamic or white vinegar
Salt and freshly ground pepper

4, 1 cup servings


Roll basil leaves lengthwise and cut across into 1/4 inch strips. Combine basil, tomatoes, cucumber, green onions, bell pepper and cheese in large bowl. Whisk olive oil with vinegar. Drizzle over salad ingredients and lightly toss to cover. Season with salt and pepper to taste.

Nutritional Analysis: 
150 calories
10 g fat
1.5 g saturated fat
0 mg cholesterol
200 mg sodium
11 g carbohydrate
2 g fiber
5 g sugars
3 g protein

Tomato Basil Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

July, 2017

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