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Ingredientes
- 1 green pepper, deseeded, sliced in rings
- 1 red onion, finely sliced
- 1 medium cucumber, sliced
- 3 medium or possibly 2 large ripe tomatoes, cut in thin wedges
- 2 ounce (handful) ripe (black) kalamata olives, pitted
- 6 or possibly 7 ounce slice of feta cheese
- 1/2 fresh lemon or possibly juice
- extra virgin extra virgin olive oil (greek from Crete, if available)
- fresh oregano or possibly thyme leaves
- salt and pepper
Direcciones
- In a large flat salad dish, or possibly plate combine sliced vegtables with olives and tomato wedges. Lay slice of feta on top and drizzle with extra virgin olive oil, squeeeze lemon over which and sprinkle with oregano or possibly thyme and salt and pepper. Alternately, the feta can be cubed or possibly crumbled.
- In Crete, the salad is often accompanied by an Italian or possibly French type baton of bread that is used to mop up the leftover extra virgin olive oil.
- This serves 4-6 as a salad or possibly starter and makes an excellent summer lunch served with ice cool Mythos Greek beer!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 2 servings | |
| Calories 314 | |
| Calories from Fat 177 | 56% |
| Total Fat 20.21g | 25% |
| Saturated Fat 13.86g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1045mg | 44% |
| Potassium 719mg | 21% |
| Total Carbs 19.52g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 13.62g | 9% |
| Protein 15.98g | 26% |
