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Nutrition Facts
Serving Size 1 (218g) Recipe makes 6 servings
Calories 259
Calories from Fat 212		(81%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 288mg		12%
Potassium 345mg		9%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 1.8g	7%
	Sugars 5.3g
Protein 5.0g		9%
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It's Greek to Me

PaulaG

July 13 tasting dinner, St.A's

gohogsgirl

Xoriatiki (Greek "Village" Salad)

Recipe #10943 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: truebrit
Aug 18, 2001

SERVES 6 (change servings and units)

Ingredients

Directions

1
Cut the vegetables in slices and mix in a salad bowl.
2
Top with the olives, capers and oregano and cover with"crumbled" feta cheese.
3
Pour the olive oil evenly.

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Featured Reviews for This Recipe

From: Bergy

On Jun 6, 2009

Excellent salad - I didn't mix it all together but layered it on the plate - Cut the recipe to two servings. The capers are a nice touch - I have never used them in a Greek salad before. The feta I used comes in a small package already cubed in olive oil - this one had herbs in the oil so I didn't add the oregano. Thanks for a lovely lunch

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From: Um Safia

On Sep 23, 2008

Lovely salad, we halved the recipe & left out the capers but kept to the the rest of the recipe. Thanks!

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From: PaulaG

On Sep 24, 2007

This was reduced to 2 servings and made a wonderful salad to go with Moussaka and Greek Green Beans. I did give the vegetables a squeeze of lemon before drizzling with olive oil.

1 person found this review helpful

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