Locally grown tomatoes and real feta cheese is a classic salad, with good reason. Greece has won the right to call its tangy white goats' cheese “feta.” Other countries producing similar cheese must add the country of origin, such as Danish feta, to distinguish it from the real thing.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2006
- 8 tomatoes
- 12 sun-dried black olives
- 12 oz feta cheese
- 1 quarter English cucumber thinly sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh parsley
MethodCore tomatoes. Cut each into 8 wedges from stem end almost to base, leaving base intact so wedges form flower shape. Arrange on serving platter.
Place olive in centre of each tomato; surround with remaining olives. Slice feta thickly; add to platter along with cucumber. Sprinkle with oil and parsley.
Nutritional facts Per serving of 1 tomato each: about
- Sodium 553 mg
- Protein 7 g
- Calories 194.0
- Total fat 17 g
- Cholesterol 39 mg
- Saturated fat 8 g
- Total carbohydrate 5 g
- Iron 6.0
- Folate 10.0
- Calcium 21.0
- Vitamin A 9.0
- Vitamin C 17.0