Greek island salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Firmly ripe Queensland tomatoes; (the tomatoes must | |
| ; be ripe) | ||
| 1 | Spanish onion; peeled and finely | |
| ; sliced | ||
| 250 | grams | Fetta cheese; cut into small dice |
| 250 | grams | Kalamata olives |
| 2 | tablespoons | Extra virgin olive oil |
| Juice 1 fresh lemon | ||
| Few sprigs flat-leaf parsley | ||
| Salt and freshly milled black pepper | ||
Directions
Chop tomatoes into chunks then put into a salad bowl with sliced onion and fetta cheese. Add olives and then drizzle with olive oil and fresh lemon juice. Scatter over roughly chopped parsley leaves and then season with a little salt and a generous quantity of freshly milled black pepper. Serve with pita bread, Turkish bread or with warm crusty Italian bread. Serves 4 Converted by MC_Buster.
Per serving: 963 Calories (kcal); 93g Total Fat; (86% calories from fat); 2g Protein; 30g Carbohydrate; 0mg Cholesterol; 3987mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; ½ Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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