Marijo's Summer Salad

Here's a fresh and tasty entrée you can prepare in no time at all.


Cucumber 2 Cup (32 tbs)
Honeydew melon 2 Cup (32 tbs)
Cherry tomatoes 2 Cup (32 tbs)
Red onion 1/2 Medium
Black olives 8 Medium
Feta cheese 2 Ounce , cut into pieces
Fresh basil leaves 4 Medium , chopped
For the vinaigrette
Garlic cloves 2 Medium , grated
Balsamic vinegar 1 Tablespoon
Sea salt 1/4 Teaspoon
Extra virgin olive oil 2 Tablespoon
Fresh ground pepper To Taste



1. Dice cucumber and honey melon and set aside.

2. Cut cherry tomatoes into two and set them aside.

3. Slice the onions and cut the black olives into pieces. Keep them aside.


To prepare the Salad:

4. Into a large bowl, put the grated garlic cloves. Add balsamic vinegar and sea salt, mix well.

5. Add extra virgin olive oil and continue mixing.

6. Add in the tomatoes, cucumber, melon, olives and red onions and mix well.

7. Incorporate feta cheese and basil leaves. Top is with some freshly ground black pepper. You may place the salad in the refrigerator for an hour before serving.


8. Serve chilled or as desired.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 141Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 300 mg12.5%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 8 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet