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Village Salad With Grilled Pita Bread

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Ingredients
  Vine ripe tomato 3 , cut into chunks
  Red onion 1 Medium, thinly sliced
  Seedless cucumber 1⁄2 , cut into bite size chunks (European)
  Red bell pepper 1 Small, seeded and chunked
  Green bell pepper 1 Small, seeded and chunked
  Kalamata olives 1 Cup (16 tbs) (Black Variety)
  Fresh flat leaf parsley 1⁄2 Cup (8 tbs), chopped for a couple handfuls
  Greek feta cheese 1⁄2 Pound, sliced (Imported)
  Extra-virgin olive oil 1⁄4 Cup (4 tbs) (A Couple Glugs)
  Red wine vinegar 3 Tablespoon (3 Splashes)
  Dried oregano 1 Teaspoon, crushed in palm of your hand
  Freshly ground black pepper To Taste
  Coarse salt To Taste
Directions

MAKING
1. In a large bowl combine vegetables, olives and parsley.
2. On top of the salad, rest sliced feta cheese.
3. In a small plastic container combine oil, vinegar and oregano with a lid.
4. Combine oil and vinegar by shaking vigorously to and pour over salad and cheese.

SERVING
5. Seasoning with salt and pepper let the salad marinate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Mixing
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Servings: 
4

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4.43846
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 417 Calories from Fat 321

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 20 mg6.7%

Sodium 1215.9 mg50.7%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.4 g13.7%

Sugars 6.1 g

Protein 12 g24%

Vitamin A 58.9% Vitamin C 131.8%

Calcium 16.9% Iron 8.8%

*Based on a 2000 Calorie diet

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Village Salad With Grilled Pita Bread Recipe