Great Big Hothouse Greek Salad

By The Canadian Living Test Kitchen

235 people added this to their Recipe Box

Great Big Hothouse Salad
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	214214 cal
pro	5 g5g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	11 g11g carb
fibre	3 g3g fibre
chol	20 mg20mg chol
sodium	808 mg808mg sodium
% RDI:	-
calcium	1313 calcium
iron	88 iron
vit A	99 vit A
vit C	6767 vit C
folate	1515 folate

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Ingredients

1/2 English cucumber 1/2 1/2English cucumberEnglish cucumbers
1 sweet green pepper 1 1sweet green peppersweet green peppers
1 large ripe tomatoes 1 1large ripe tomatoes
1/2 red onion , chopped1/2 1/2red onionred onions, chopped
1/2 cup kalamata olives 1/2 1/2cup cupkalamata olivekalamata olives
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
4 tsp red wine vinegar 4 4tsp tspred wine vinegar
1 tbsp chopped fresh oregano 1 1tbsp tbspchopped fresh oregano
1 Pinch salt 1 1Pinch Pinchsalt
1 Pinch pepper 1 1Pinch Pinchpepper
3 oz feta cheese , cut into 4 slices3 3oz ozfeta 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

Keywords : Salad; Cucumbers; Green pepper; Make-Ahead; Tomatoes;

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