Hellenic country salad (horiatiki salata) -- greek

6 Servings

Ingredients

QuantityIngredient
3Firm; ripe tomatoes
1English cucumber
1Green sweet pepper; seeded
1White onion; or 3 green onions
1tablespoonOlive oil
1tablespoonWhite wine vinegar
1tablespoonLemon juice
Salt and freshly ground black pepper
3ouncesFeta cheese; broken into small pieces
12Black Kalamata olives
2tablespoonsChopped fresh oregano; or parsley or 2 tsp dried
Romaine lettuce leaves

Directions

Cut tomatoes into wedges and then in half. Place in salad bowl. Coarsely chop cucumber, green pepper, and onion. Add to tomatoes. Combine olive oil, vinegar, and lemon juice. Season to taste with salt and pepper. Pour over vegetables. Sprinkle feta cheese, olives, and oregano over top. (If using dried oregano, rub between palms as you sprinkle on salad.) Toss well. To serve, spoon into romaine lettuce leaf-lined bowl or toss with torn romaine leaves.

Exchanges: Fat Exchange -- 1&½ Vegetable Exchange -- 1 Calories -- 105 Total Fat -- 7g Saturated Fat -- 3g Cholesterol -- 15mg Sodium -- 509mg Potassium -- 243mg Carbohydrate -- 7g Protein -- 3g Recipe for Wednesday, 3/11/98 This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98 NOTES : 6 servings/Serving size: ⅙ recipe To many, this is known as kalokerini salata, a Greek summer salad. For others, it is a colorful salad that may have first been tasted in a local Greek restaurant. It is wonderful and easy to make, especially when garden vegetables are at their prime. For best results, always use feta cheese and Kalamata olives.

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Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 26, 1998