| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
2bl |
1 |
servings |
INGREDIENTS
| 4 |
|
Firmly ripe Queensland tomatoes; (the tomatoes must |
|
|
; be ripe) |
| 1 |
|
Spanish onion; peeled and finely |
|
|
; sliced |
| 250 |
g |
Fetta cheese; cut into small dice |
| 250 |
g |
Kalamata olives |
| 2 |
tb |
Extra virgin olive oil |
|
|
Juice 1 fresh lemon |
|
|
Few sprigs flat-leaf parsley |
|
|
Salt and freshly milled black pepper |
INSTRUCTIONS
Chop tomatoes into chunks then put into a salad bowl with sliced onion and
fetta cheese. Add olives and then drizzle with olive oil and fresh lemon
juice. Scatter over roughly chopped parsley leaves and then season with a
little salt and a generous quantity of freshly milled black pepper. Serve
with pita bread, Turkish bread or with warm crusty Italian bread. Serves 4
Converted by MC_Buster.
Per serving: 963 Calories (kcal); 93g Total Fat; (86% calories from fat);
2g Protein; 30g Carbohydrate; 0mg Cholesterol; 3987mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit;
19 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”