* Exported from MasterCook *
"it's All Greek to Me" Tomato Salad
Recipe By :Cook's Country Magazine
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Salt and pepper
1 pound tomatoes -- cored and cut into 1 inch chunks (or 1
1 pound cherry
or grape tomatoes -- cut in half)
1/2 seedless cucumber -- halved lengthwise and cut
crosswise into 1/4-inch slices
1/2 green bell pepper -- seeded and cut into thin strips
3/4 cup pitted kalamata olives -- chopped
1 1/2 cups crumbled feta cheese
Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in
small bowl. Place tomatoes, cucumber, pepper, and olives in large bowl.
Add vinaigrette and toss until evenly coated. Gently toss in cheese and
adjust seasonings. Serve.
Source:
"Annie [janlee@...], Recipe Collectors2"
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Per Serving (excluding unknown items): 1152 Calories; 78g Fat (58.5% calories from fat); 40g Protein; 85g Carbohydrate; 13g Dietary Fiber; 200mg Cholesterol; 2555mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 4 1/2 Fruit; 12 Fat; 0 Other Carbohydrates.
NOTES : If you prefer, use the sweeter-tasting red bell pepper instead of
the more traditional green pepper in this salad.
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