Yield: 2 servings
|4 \N||Ripe medium tomatoes, cored|
|\N \N||And quartered|
|1 \N||Cucumber, cut into 1/4-inch|
|½ cup||Kalamata olives|
|6 ounces||Feta cheese, crumbled|
|½ \N||Red onion, thinly sliced|
|1 tablespoon||Red wine vinegar|
|3 tablespoons||Extra virgin olive oil|
|½ teaspoon||Dried oregano, crumbled|
|\N \N||Salt and black pepper|
COOKING LIVE #CL8918
Decoratively arrange the tomatoes, cucumber, olives, feta cheese and red onion on a platter. In a small bowl whisk together the vinegar, oil, oregano, salt and pepper. Pour the dressing over the salad and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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