Great Big Hothouse Greek Salad
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Recipe based on 2 ratings.
Great Big Hothouse Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 214 |
| pro | 5 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 20 mg |
| sodium | 808 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 8 |
| vit A | 9 |
| vit C | 67 |
| folate | 15 |
- Portion size: 4
Ingredients
- 1/2 1/2English cucumberEnglish cucumbers
- 1 1sweet green peppersweet green peppers
- 1 1large ripe tomatoes
- 1/2 1/2red onionred onions, chopped
- 1/2 cup 1/2cupkalamata olivekalamata olives
- 2 tbsp 2tbspextra-virgin olive oil
- 4 tsp 4tspred wine vinegar
- 1 tbsp 1tbspchopped fresh oregano
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 3 oz 3ozfeta cheese, cut into 4 slices
Preparation
Quarter cucumber lengthwise; cut into 3/4-inch (2 cm) chunks. Core, seed and cut green pepper into same-size pieces. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Core and cut tomato into same-size chunks. Add to bowl along with onion and olives. Sprinkle with oil, vinegar, oregano, salt and pepper; toss to combine. Top each serving with cheese.
Source : Canadian Living Magazine: March 2007; Best Recipes Ever, weekdays at 3pm on CBC TV
