* Exported from MasterCook *
Plaka Greek Salad (Weir)
Recipe By : Joanne Weir: July 29, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large ripe tomatoes
OR about 2-pounds) -- coarsely cut
into 1-to 1+1/2-inch pieces
1 small red onion -- cut
into large dice
2 red bell peppers -- deribbed
and coarsely cut
into 1-to 1+1/2-inch pieces
1 english cucumber -- cut
into 1-inch pieces
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
coarse salt and freshly ground pepper -- to taste
3/4 pound feta cheese
1 cup kalamata olives
1 teaspoon dried greek oregano
Arrange the tomatoes, onion, peppers and cucumber on a serving plate.
Drizzle with olive oil and vinegar. Season with salt and pepper.
Crumble the feta cheese over the top, distributing it evenly. Sprinkle the
olives and oregano over the salad and serve immediately.
Serves 8.
[PER SERVING: 235 calories, 8 g protein, 10 g carbohydrate, 20 g fat (8 g
saturated), 37 mg cholesterol, 605 mg sodium, 3 g fiber.]
Notes: Recipes from a lunch in Plaka, a tiny village about five miles north
of the town of Elounda, on Crete.
[email protected] 8/27/98
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