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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.

All You AUGUST 2005

  • Yield: 4 Servings
  • Cost Per Serving:$3.33


  • 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.

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 19g
  • Saturated fat: 6g
  • Protein: 6g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 25mg
  • Sodium: 671mg

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Greek Salad Recipe