facebook Recipe of the Month: Greek Tomato Salad

June 2019

Serves 4 (serving size 3/4 cup)

Ingredients:

  • 2 cups halved mono/multicolored cherry tomatoes
  • 1/8 teaspoon kosher salt
  • 1 cup chopped English cucumber
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped Kalamata olives
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons olive oil
  • 1  and 1/2 tablespoons red wine vinegar
  • 1/8 teaspoon crushed red pepper
     

Preparation:

    1. In a medium- to large-sized bowl, combine tomatoes and salt, and let stand for five minutes.

    2. Then add in the cucumber, onion, olives, oregano leaves, olive oil, vinegar and crushed red pepper.

    3. Toss the mixture well and serve immediately.

Nutrition Information:

  • Calories:109 
  • Fat: 9.2g 
  • Saturated fat: 1.2g 
  • Trans fat: 0g
  • Carbohydrates: 6g 
  • Sugar: 3g 
  • Sodium: 181mg 
  • Fiber: 1g 
  • Protein: 1g 
  • Cholesterol: 0mg

Adapted from https://www.cookinglight.com/recipes/greek-tomato-salad

 

 

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