Bea Gamache
| 3 | tomatoes (vine ripe), cut into chunks |
| 1 | red onion, thinly sliced |
| 1/2 | cucumber (seedless european), chunked |
| 1 | red bell pepper, seeded and chunked |
| 1 | green bell pepper, seeded and chunked |
| 1 | cup pitted kalamata olives |
| 1/2 | cup fresh flat leaf parsley |
| 1/4 | lb greek feta cheese |
| 1/4 | cup extra virgin olive oil |
| 3 | tbs red wine vinegar |
| 1 | tsp dried oregano, crushed in palm of hand |
| 1 | salt, coarse to taste |
| 1 | pepper to taste |
- Combine veggies, olives and parsley in large bowl. Add Feta to top.
- Combine oil, vinegar and oregano in a small plastic container with lid. Shake well. Pour over salad. Season with salt and pepper.
- Let marinate for several hours.
- Yummy!
Tomatoes, Vegetables, Salads, Side Dish, Greek, Advance, Chill, Vegetarian
| Nutrition Facts | ||||||
Serving Size 207.7g |
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Amount Per Serving |
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Calories 192 Calories from Fat
141 |
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% Daily Value* |
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Total Fat
15.7g 24%
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Saturated Fat
4.4g 22%
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Cholesterol
17mg 6%
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Sodium
440mg 18%
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Total Carbohydrates
10.6g 4%
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Dietary Fiber
2.9g 12%
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Sugars
5.7g |
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Protein
4.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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