Chopped Veggie Salad with Feta

Chopped Veggie Salad with Feta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
When you want a change from tossed green salad, try this easy alternative with a Greek flair. Tender artichoke hearts are combined with earthy mushrooms, juicy tomatoes, a variety of aromatic herbs, and tangy feta cheese. This salad is so full of flavor, you won’t need any dressing!
  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 50

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Total Carbohydrate 9g
    • Dietary Fiber 6g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 360mg
  • Phosphorus 90mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • artichoke hearts (rinsed, drained, and coarsely chopped)
    1/2 (14-oz) can
  • button mushrooms (chopped)
    4 oz
  • small tomato (seeded and chopped)
  • finely chopped green onion
    1/4 cup
  • chopped fresh parsley
    1/4 cup
  • dried basil
    1 1/2 tsp
  • dried oregano
    3/4 tsp
  • reduced-fat feta cheese (crumbled)
    1/2 oz


  1. In a medium bowl, toss together all the ingredients except the feta.

  2. Add the feta and toss gently. This salad is best if served within 1 hour.

  • Recommended

    I didn't enjoy this as I found it overwhelmingly flavored by the parsley. I would cut the amount of fresh parsley down by half. I don't consider it a salad as there isn't a dressing. It is more of a toss of the veggies. I will try it again revising the quantity of parsley. It was served with salmon, and a good combination.