Plaka greek salad(weir)

 
                          Plaka Greek Salad (Weir)
 
 Recipe By     : Joanne Weir: July 29, 1998 San Francisco Chronicle
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         ripe tomatoes
                         OR about 2-pounds) -- coarsely cut
                         into 1-to 1+1/2-inch pieces
    1      small         red onion -- cut
                         into large dice
    2                    red bell peppers -- deribbed
                         and coarsely cut
                         into 1-to 1+1/2-inch pieces
    1                    english cucumber -- cut
                         into 1-inch pieces
    4      tablespoons   extra virgin olive oil
    2      tablespoons   red wine vinegar
                         coarse salt and freshly ground pepper -- to taste
      3/4  pound         feta cheese
    1      cup           kalamata olives
    1      teaspoon      dried greek oregano
 
 Arrange the tomatoes, onion, peppers and cucumber on a serving plate.
 Drizzle with olive oil and vinegar. Season with salt and pepper.
 
 Crumble the feta cheese over the top, distributing it evenly. Sprinkle the
 olives and oregano over the salad and serve immediately.
 
 Serves 8.
 
 [PER SERVING: 235 calories, 8 g protein, 10 g carbohydrate, 20 g fat (8 g
 saturated), 37 mg cholesterol, 605 mg sodium, 3 g fiber.]
 
 
 Notes: Recipes from a lunch in Plaka, a tiny village about five miles north
 of the town of Elounda, on Crete.
 
 Kitpath@earthlink.net 8/27/98
 
 
                    - - - - - - - - - - - - - - - - - -