Ingredients1 h 30 m servings 268
- Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
- Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.
Per Serving: 268 calories; 25.4 8.4 3.9 13 538 Full nutrition
ReviewsRead all reviews 10
I used Kalamata olives in place of green olives. I used mint and basil in place of dill. The salad was a huge hit. There were no leftovers.
Too zingy. Less vinegar next time, but I did enjoy all the vegetables
Left out peppers because I just don't care for them much. At first I didn't add as much dill as recommended thinking it would overpower but once I tasted it, I added more. This is a delicious an...
Had to substitute red grapes for olives as I didn't have any in hand. Turned out great! Can't wait to make it with the olives! I added walnuts just cuz I had them and that was tasty too. Definit...
Thought this was a great use of summer veggies! We get a weekly CSA and I think lots of different veggies would work with this. Very yummy!
This is so crunchy and delicious! I made it just as written and ate it right away. Very good!
I've made this recipe several times and love the briny flavor the jar of olives gives this dish. The second and following times I made this I omitted the tomatoes ONLY because I knew I was going...