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Greek Salad

Yield 4 Servings
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.

Ingredients

  • 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)

Nutrition Information

  • calories 238
  • fat 19 g
  • satfat 6 g
  • protein 6 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 25 mg
  • sodium 671 mg

How to Make It

  1. 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.