| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Cucumbers, Greek, Salads, Tomatoes | 6 | Servings | |
INGREDIENTS
| 8 | Ripe tomatoes | |
| 5 | Green onions, chopped | |
| 1 | Cucumber, peeled/thin sliced | |
| 1 | t | Oregano |
| 1/4 | c | Olive oil |
| Salt and pepper, to taste |
INSTRUCTIONS
Cut tomatoes into small pieces directly into a large bowl. Add remaining ingredients and toss lightly. Let stand for several minutes before serving. This salad tastes best at room temperature. Crumbled feta cheese goes well as a topping. Accompany with French bread for soaking. Makes 6 servings. MC formatting by [email protected] NOTES : Note: A variation in the book used 1 onion, sliced thin in place of the green onion and adds some lemon juice with the olive oil. Delicious! Recipe by: Opaa! Greek Cooking Detroit Style, George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <[email protected]> on Sep 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 212.7mg
Potassium: 295.9mg
Carbohydrates: 6.5g
Fiber: 1.7g
Sugar: 3.7g
Protein: 1.3g