Tomato Salad With Feta And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1994 | 1 | Servings | |
INGREDIENTS
| 5 | Tomatoes, about 3 pounds | |
| cored sliced | ||
| 1 | Red onion, halved thinly | |
| sliced | ||
| 1/2 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Chopped fresh parsley |
| 3 | Garlic cloves, finely | |
| chopped | ||
| 4 | oz | Feta cheese, about 1 |
| generous | ||
| cup crumbled | ||
| 1/3 | c | Brine-cured olives |
| preferably Kalamata | ||
| optional |
INSTRUCTIONS
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. Serves 6. Bon Appetit August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1845
Calories From Fat: 1413
Total Fat: 160.1g
Cholesterol: 100.9mg
Sodium: 3790.3mg
Potassium: 2498.7mg
Carbohydrates: 77.8g
Fiber: 17.8g
Sugar: 25.4g
Protein: 35.6g