Greek Salad

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.

Yield:

4 Servings

Nutritional Information

Calories 238
Fat 19 g
Satfat 6 g
Protein 6 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 25 mg
Sodium 671 mg

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)

Preparation

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.

Note:

August 2005