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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 247
Calories from Fat 196		(79%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 515mg		21%
Potassium 421mg		12%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.7g	10%
	Sugars 5.7g
Protein 5.5g		11%
detailed view... how is this calculated?

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Recipe #142927 | 30 min | 30 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Thorsten
Oct 27, 2005

This is a country styled tomato salad. Use full ripe tomatoes for best result

SERVES 4 -6 (change servings and units)

Ingredients

5 tomatoes, full ripe
1-2 green chilies
20 kalamata olives, pitted
3 1/2 ounces feta cheese
4 tablespoons olive oil
1 tablespoon vinegar
1 pinch oregano
1 teaspoon capers, drained
salt and pepper
anchovy (optional)

Directions

1
Wash tomatoes, remove the green stem part and cut into slices (not too thin).
2
Wash chilis and cut into thin rings. If you like it hot use 2 chilis. If you like it mild use one or mild chilis.
3
Dice the olives.
4
Dice the Feta cheese.
5
Arrange tomatoes on a large plate or bowl, Sprinkle the chilis, olives, feta and capers over the tomatoes. If you like you can add anchovis, which you cut into thin stripes.
6
Make a vinaigrette of oil, vinegar, oregano. Salt and pepper to taste.
7
Drizzle vinaigrette over tomato salad and serve.

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Featured Reviews for This Recipe

From: Chef floWer

On Oct 2, 2007

Yummy! Wow this recipe is a similar recipe my mother makes. It also had a few of my favourite's ingredients tomatoes, feta cheese, olives, capers and anchovies so I knew it would be a winner. I changed the serving size in half to suit our family and there were no leftovers. Thank you Thorsten

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From: Family of four

On Jun 10, 2006

A most excellent salad! I love the tremendous amount of flavor you get for so few calories. I like with anchovies but my family does not. So, I add them to mine after serving. A must make if you can get vine ripe tomatoes with good flavor. One of my favorites!

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From: chefwally

On Jun 15, 2006

This was a great salad with a good bite. I didhn't have green chili do I used some pickled cascabella peppers and it turned out well. This is a keeper for me. Thanks.

1 person found this review helpful

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From: tigerduck

On Nov 17, 2005

An excellent salad! I used the given amount to prepare a lovely small lunch for two and served it with toasted brown bread. I often make what we call a Greek salad in summer, using tomatoes, feta, cucumbers, onions, black olives, a similar dressing including oregano and sometimes bell peppers. To use green chilli and anchovies was new to me, but how nice it was! Ok, the kind of chilli I used (I used only one)was hellish hot, so I may prefer to use another type next time... The saltiness of the anchovies goes really well with the remaining ingredients and I will certainly use anchovies in future tomato salads! I used balsamic vinegar as I love it with tomatoes. Probably not what the Greek would use, though... I chose this recipe for the photo swap in autumn 05 and I'm so glad I did. Thank you Thorsten for a keeper!

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