1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 267 | ||
| Calories from Fat 195 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 50mg | 16% | |
| Sodium 854mg | 35% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 6.4g | ||
| Protein 9.6g | 19% | |
people who like this recipe also like:
By: -Sylvie-
By: Sharon123
By: mama's kitchen
By: Kelly M.
Bacon Wrapped Grilled Corn on the Cob
By: Julesong
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- salt and pepper
- 1 lb tomato, cored and cut into 1 inch chunks
- 1/2 cucumber, seedless, cut in half and cut crosswise in 1/4 inch slices
- 1/2 green bell pepper, seeded and cut into thin strips
- 3/4 cup kalamata olive, pitted and chopped
- 1 1/2 cups feta cheese, crumbled
Directions
1
Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in small bowl.2
Place tomatoes, cucumber, pepper, and olives in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasoning.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
Browse similar recipes by category
- Course > Salads
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Brunch
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: kiwidutch
On Oct 18, 2006
Great salad, a lovely refeshing combination of flavours for our dinner time side dish. Please see my rating system, a lovely 4 stars 
Thanks!
From: faith58
On Oct 16, 2006
Lynda this was as good as the greek salad recipe's I have eaten out. I can't thank you enough for a wonderful tasting salad. I doubled all the ingredients and did 3x the marinade. I also left the kalamata olives whole because I luv olives. We are praying for you at this difficult time. Thank you for a great recipe that will be used again and again. GodBlessYou
From: Bergy
On Oct 14, 2006
Lovely Greek salad with a nice light dressing that doesn't overpower the veggies. I used a local Goat milk Feta and the salad was wpnderfil
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved