Yield: 2 servings
Measure | Ingredient |
---|---|
4 \N | Ripe medium tomatoes, cored |
\N \N | And quartered |
1 \N | Cucumber, cut into 1/4-inch |
\N \N | Slices |
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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