Greek island salad

Yield: 1 servings

Measure Ingredient
4 \N Firmly ripe Queensland tomatoes; (the tomatoes must
\N \N ; be ripe)
1 \N Spanish onion; peeled and finely
\N \N ; sliced
250 grams Fetta cheese; cut into small dice
250 grams Kalamata olives
2 tablespoons Extra virgin olive oil
\N \N Juice 1 fresh lemon
\N \N Few sprigs flat-leaf parsley
\N \N Salt and freshly milled black pepper

Chop tomatoes into chunks then put into a salad bowl with sliced onion and fetta cheese. Add olives and then drizzle with olive oil and fresh lemon juice. Scatter over roughly chopped parsley leaves and then season with a little salt and a generous quantity of freshly milled black pepper. Serve with pita bread, Turkish bread or with warm crusty Italian bread. Serves 4 Converted by MC_Buster.

Per serving: 963 Calories (kcal); 93g Total Fat; (86% calories from fat); 2g Protein; 30g Carbohydrate; 0mg Cholesterol; 3987mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; ½ Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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