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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 4 servings The following items or measurements are not included below: 12 green olives |
||
| Calories 98 | ||
| Calories from Fat 63 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 370mg | 10% | |
| Total Carbohydrate 10.5g | 3% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 4.4g | ||
| Protein 1.7g | 3% | |
Tomato, Lemon, Green Olive & Onion Salad
SERVES 4
Ingredients
- 4 ripe tomatoes, , cored and sliced
- 1 onion, very thinly sliced (I use red)
- 1 pinch sugar
- salt
- 1 pinch cayenne pepper
- 1 lemon
- 12 mediterranean-type full-flavored green olives
- 2 tablespoons extra virgin olive oil
Directions
1
Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.2
Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.3
Garnish with the olives and drizzle with the olive oil.4
Chill until ready to serve.
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- Course > Appetizers
- Course > Salads
- Course > Condiments, etc.
- Course > Side Dishes
- Cuisine > European > Southern (Mediterranean) > Greek
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Presentation
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
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- Dietary > Vegetarian
Featured Reviews for This Recipe
From: NellyVanilly
On Sep 4, 2008
I tried this it was excellent. Second time i tried it i varied it a bit by adding 1 tbs vinegar and adding some cucumbers, mushrooms and sweet corn. It was amazing..thanks alot 
From: Miss Annie
On May 16, 2003
This is a great salad to serve when you don't want to heat the kitchen. It's easy, and fast. The ingredients are healthy and compliment each other. We especially liked the cayenne kick. I added some shredded fresh basil, and thinly sliced purple onion. You could even substitue an avocado for the tomatoes if you wanted to make this refreshing salad in the winter, when good tomatoes are scarce. Definately a keeper. Thanks for sharing your recipe.
From: BelleofPA
On May 30, 2002
This is a wonderful Mediterranean-type salad! The only thing that I did differently was to add chopped, fresh cilantro on top before serving. The flavors are all very fresh and it's great for summer! Thanks.
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