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Ingredientes
- 2 lrg ripe beefsteak tomatoes
- 2 tsp liquid removed capers
- 1 sm tin flat anchovy fillets
- 16 x pitted olives preferably black
- 1 x red onion thinly sliced into rings Coarse salt to taste Freshly-cracked black pepper to taste Garlic Vinaigrette Dressing (see below)
- 4 ounce feta cheese crumbled Minced fresh basil leaves as needed (or possibly dry leaf basil)
- 2 x garlic cloves cut in half
- 4 ounce wine vinegar
- 12 ounce extra virgin olive oil
- 1 Tbsp. dry mustard
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 1/2 tsp Tabasco brand Pepper Sauce
Direcciones
- Slice tomatoes into 4 thick slabs and arrange in single layer in an ovenproof dish. Top tomatoes with remaining ingredients, except basil.
- Broil till cheese browns lightly. Sprinkle with basil before serving.
- Dress with Garlic Vinaigrette. This salad may also be served cool. In which case, don't broil.
- For Garlic Vinaigrette Dressing: Mix all ingredients and allow to stand several hrs or possibly overnight. Throw away garlic before serving. (Makes 1 pint)
- This recipe yields 2 entree servings or possibly 4 side dish salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 883 | |
| Calories from Fat 817 | 93% |
| Total Fat 92.41g | 116% |
| Saturated Fat 16.25g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1998mg | 83% |
| Potassium 187mg | 5% |
| Total Carbs 7.2g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.7g | 3% |
| Protein 8.15g | 13% |
