Greek Tomato Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 5 servings.
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
Ingredients
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1/4 cup red wine vinegar
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2 tablespoons olive oil
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1 garlic clove, minced
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1/2 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon sugar
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 cup thinly sliced red onion, separated into rings
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1/2 cup coarsely chopped green pepper
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4 medium tomatoes, each cut into 8 wedges
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6 medium pitted whole ripe olives, halved
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3 tablespoons crumbled feta cheese
Directions
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1.
In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts
1 cup: 120 calories, 8g fat (2g saturated fat), 5mg cholesterol, 179mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
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