This is a pretty basic salad and tasty with the right meal. Can't wait for fresh, garden tomatoes. I reduced the oil to 2T and used a good quality red wine vinegar. Adding a little chopped avocado would make a nice addition or could be substituted for the olives. Will definitely make again.
Much has been made about whether the plump, juicy tomato is a fruit or a vegetable. But they are, in fact, "fruits of the vine"-and that's how you should buy them. Look for those with firm flesh and unblemished skin. They should be heavy for their size and should smell good. Remember: For best flavor don't store tomatoes in the fridge; keep them on a counter.
More From Allyou
- Calories: 238
- Fat: 19g
- Saturated fat: 6g
- Protein: 6g
- Carbohydrate: 13g
- Fiber: 2g
- Cholesterol: 25mg
- Sodium: 671mg
- 6 small, ripe tomatoes, cut into wedges
- 1 small European cucumber (about 10 oz.), peeled and sliced 1/4 inch thick
- 1 small red onion, thinly sliced in rings
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup drained kalamata olives
- 4 ounces feta cheese, crumbled (1 cup)
- In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.
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