* Exported from MasterCook *
Summer Salad with Feta
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium ripe tomaotes -- or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half
1/2 European cucumber -- or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.
Sea salt -- or fleur de sel and freshly ground pepper
2 tablespoons red wine vinegar -- or sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup crumbled feta
1 tablespoon chopped fresh mint -- ( to 2 T.) or 3/4 teaspoon dried oregano
Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive
oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings,
and serve.
Yield: 4 to 6 servings
VARIATIONS: Add any or all of the ingredients below:
1/2 small red onion, sliced and rinsed with cold water
12 to 18 imported Greek black olives, such as kalamatas or amphisas
1 small green, yellow, or red bell pepper
1 heart of romaine lettuce, cut in 2-inch pieces
A handful of cubed stale bread or croutons
Advance preparation: You can assemble the salad hours before adding the
seasonings, vinegar, and olive oil. Be warned: If you salt the salad too
long before serving, it will become watery, as the salt draws out juices
from the vegetables.
Approximate nutritional information: 163 calories; calories from fat: 129;
total fat: 14.3g; saturated fat 3.8g; cholesterol 13mg; sodium 175mg;
total carbohydrates 6.7g; dietary fiber 1.7g; sugars 4.4g; protein:3.4g
(Data provided by calorie-count.com)
Tomatoes were this summer's forbidden fruit (yes, they are fruits, not
vegetables). It was just last week that the Food and Drug Administration
announced that tomatoes are safe to eat again wonderful news for those
pining for the fruitiness of the heirloom, the brawn and juice of the
beefsteak, or the tart edge of the cherry tomato. Even better than their
wide variety of flavors, tomatoes are loaded with vitamin C, vitamin E,
beta carotene and lycopene, all powerful antioxidants.
Like a ripe peach, a tomato should give just slightly when pressed. It may
be firmer at the shoulders, but it shouldn't be hard, and if it has no
smell, it's probably not ripe. At the height of tomato season, be wary of
soft, mushy spots.If possible, look for vine-ripened tomatoes grown on a
farm near you; the flavor will far surpass that of tomatoes imported over
long distances.
July 21, 2008
Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, July 21, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 14g Fat (74.4%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 179mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1514 0 0 0 0 0 0
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