Summer Salad (Salata Therini) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 medium tomatoes | 2 slender, young green cucumbers | 2 green peppers |
| 1 medium purple onion, sliced | 125g/4 oz feta cheese, diced | 12-18 black olives |
| DRESSING: 125ml/4 fl oz olive oil | 2 tablespoons white wine vinegar | salt and freshly ground black pepper |
| 1 | Cut the tomatoes into wedges. Trim the ends from the cucumbers, quarter lengthwise and cut into 1 cm/1/2 in chunks. Discard the core, seed and white membrane from the peppers. halve and cut into thick strips. Separate the onion slices into rings. |
| 2 | Place the prepared tomatoes, cucumbers, peppers and onion in a serving bowl and sprinkle with feta cheese and olives. Beat the dressing ingredients lightly together in a jug and pour over the salad just before serving. |