Plaka Greek Salad (Weir)

Plaka Greek Salad (Weir)

Recipe By : Joanne Weir: July 29, 1998 San Francisco Chronicle

8 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

3 large ripe tomatoes

2-pounds

1 small red onion -- cut into large dice 2 red bell peppers -- deribbed

1-to

1/2-inch pieces

1 english cucumber -- cut 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.

235 calories,

8 g protein,

10 g carbohydrate,

20 g fat

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.

8/27/98 - - - - - - - - - - - - - - - - - -