Makes 7 servings
1 pint grape tomatoes, halved
1 cucumber, peeled, seeded and cut into bite-sized pieces
1 red, yellow or green bell pepper, seeded and cut into bite-sized pieces
2 Tbsp finely chopped red onion
15 Kalamata olives, pitted and chopped
1 whole-wheat or plain pita bread, toasted, cut into bite-sized pieces
1 cup crumbled feta cheese
¼ cup chopped fresh mint
2 Tbsp chopped fresh dill
2 to 3 Tbsp olive oil
1 to 2 Tbsp red wine vinegar
Salt and freshly ground black pepper
In a bowl, combine the tomatoes, cucumber, pepper, onion, olives, pita bread, feta cheese, mint and dill.
In a separate bowl, combine 2 Tbsp olive oil and 1 Tbsp red wine vinegar. Add to the salad and stir gently to incorporate. Season with salt and pepper. Add more oil or vinegar if necessary.
Nutrition facts (per serving, about 1 cup): calories 150, fat 11 g (saturated fat 4 g), cholesterol 19 mg, protein 5 g, carbohydrates 9 g, fiber 2 g, sodium 409 mg, sugars 3 g
Reprinted, with permission, from the American Cancer Society. What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope (Atlanta, GA: American Cancer Society, 2007).