Yield: 1 servings
|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.