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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Greek |
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| Preparation Method : Other |
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| This is the true Greek salad, literally called peasant salad in Greek, served throughout the country. Chop the vegetables fairly coarsely. |
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Ingredients
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Half red onion, chopped |
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1 English cucumber or 2 field cucumbers |
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2 tomatoes, chopped |
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1 sweet pepper, chopped |
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1/2 cup (125 mL) Kalamata olives |
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1/4 cup (60 mL) extra-virgin olive oil |
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2 tbsp (30 mL) lemon juice |
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2 tbsp (30 mL) red wine vinegar |
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1-1/2 tsp (7 mL) dried Greek oregano |
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1/4 tsp (1 mL) salt |
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Pinch pepper |
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5 oz (150 g) feta cheese, cubed |
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Preparation
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Soak onion in cold water for 20 minutes; drain and transfer to large bowl. Cut cucumber lengthwise into quarters (seed field cucumbers, if using) and chop; transfer to bowl along with tomatoes, pepper and olives.
Toss with olive oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Transfer to serving bowl; top with cheese.
Makes 6 to 8 servings.
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Nutritional information
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| Per each of 8 servings: about 162 cal, 4 g pro, 14 g total fat (4 g sat. fat), 7 g carb, 2 g fibre, 16 mg chol, 559 mg sodium. % RDI: 10% calcium, 5% iron, 6% vit A, 40% vit C, 11% folate. |
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Source
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Homemakers Magazine: September 2004
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