ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Falafel, Feta, and Tomato Salad

Photo: Jennifer Causey
Active time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: about 3 cups)

Think of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like. Serve with (what else?) toasted whole-wheat pita wedges and creamy hummus, or simply toasted whole-grain bread. If you find fresh red onion to be a bit pungent, try soaking the slices in ice cold water for about 10 minutes to remove their bite. You could also substitute thinly sliced shallots or green onions.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds tomatoes, sliced crosswise into 1/2-in.-thick slices
  • 4 cups loosely packed arugula
  • 1 cup sliced cucumber
  • 3/4 cup thinly sliced red onion
  • 1/2 cup torn fresh mint
  • 4 cooked falafel patties (from Falafel Pita Sliders), cut into 1/2-in. pieces
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 1/4 cup pine nuts, toasted

Nutrition Information

  • calories 386
  • fat 25.1 g
  • satfat 4.8 g
  • monofat 13.4 g
  • polyfat 5.1 g
  • protein 12 g
  • carbohydrate 32 g
  • fiber 9 g
  • cholesterol 13 mg
  • iron 5 mg
  • sodium 560 mg
  • calcium 202 mg
  • sugars 12 g
  • Est. Added Sugars 0 g

How to Make It

  1. 1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomatoes; toss gently to coat. Let stand 2 minutes. Arrange tomatoes on a platter so that slices overlap slightly. Reserve remaining vinaigrette in bowl.

  2. 2. Add arugula, cucumber, onion, mint, and falafel to reserved vinaigrette in bowl; toss gently to coat. Arrange falafel mixture over tomatoes; sprinkle evenly with feta and pine nuts. Drizzle any remaining vinaigrette over salad.