1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (628g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 298 | ||
| Calories from Fat 186 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.7g | 31% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 11.3g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 353mg | 14% | |
| Potassium 1017mg | 29% | |
| Total Carbohydrate 24.7g | 8% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 13.1g | ||
| Protein 8.6g | 17% | |
Moldovan Tomato, Cucumber & Pepper Salad
SERVES 4 -6
Ingredients
- 4 medium tomatoes, diced
- 5 small cucumbers, peeled & diced
- 2 italian bell peppers, cored,seeded & diced (pale green frying)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons red wine vinegar
- salt and pepper, to taste
- 4 ounces feta cheese, grated coarsely
- 1/4 cup olive oil
Directions
1
In a bowl, combine the tomatoes, peppers, onion& parsley.2
Whisk oil, 3 T.3
vinegar, salt& pepper.4
Add to salad& toss.5
Cover& refrigerate at least 1 hour.6
Just before serving, taste& correct seasonings as desired.7
Sprinkle with feta cheese (don't mix it in).
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Featured Reviews for This Recipe
From: Chef #184530
On Apr 29, 2008
This is not the sort of dish I usually go for, but I absolutely loved it as did my SO. I made it a day in advance and it kept very well in the fridge. I used 4 vine-ripened tomatoes, 2 medium Lebanese cucumbers, 1 red capsicum (pepper), 1 small/med red onion, Danish feta and everything else as listed. Thanks for a fantastic recipe I will make again!
From: winkki
On Oct 12, 2004
Simple, colorful, healthy, flavorful...what else could you ask?! I could hardly wait for it to marinate and admit to sneaking more than one bite in the meantime. It's a bit like tabbouleh without the bulgur in it. I also tried adding chick peas to it with great success; kalamata olives might be tasty too. Good as a salad on its own or in pita. I love this salad! :oD
From: Chris White
On Nov 17, 2004
This was really fantastic. Good the night I made it, good at lunch the next day and dinner the next night. I used canned tomatoes, which I highly recommend unless you can get nice juicy ones at the store (I made this in October so that's really not an option this time of year) No mealy Roma's in this dish. I'm looking forward to doing it again!
From: Wing-Man
On Aug 15, 2008
Really simple and good. Just don't forget to peel the cucumbers like I did. Also I did use dried parsley, but put it in with the liquids to rehydrate several hours before blending with veggies.
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