Hellenic (Greek) country salad. To many, this is known as kalokerini salata, a Greek summer salad. For others, it is a colorful salad that may have first been tasted in a local Greek restaurant. It is wonderful and easy to make, especially when garden vegetables are at their prime. For best results, always use feta cheese and Kalamata olives.
- Contributed by Healthy Recipes for diabetic Friends Y-Group
- Source: American Diabetes Association
- 6 Servings
- 3 firm, ripe tomatoes
- 1 English cucumber
- 1 green sweet pepper, seeded
- 1 white onion or 3 green onions
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 3 oz feta cheese, broken into small pieces
- 12 black kalamata olives
- 2 tbsp chopped fresh oregano or parsley or 2 tsp dried
- romaine lettuce leaves
- Cut tomatoes into wedges and then in half.
- Place in salad bowl.
- Coarsely chop cucumber, green pepper, and onion.
- Add to tomatoes.
- Combine olive oil, vinegar, and lemon juice.
- Season to taste with salt and pepper.
- Pour over vegetables.
- Sprinkle feta cheese, olives, and oregano over top (if using dried oregano, rub between palms as you sprinkle on salad)
- Toss well.
- To serve, spoon into romaine lettuce leaf-lined bowl or toss with torn romaine leaves.
Nutritional information Edit
Per serving (⅙ recipe):
- Calories 105 | Total Fat 7g | Saturated Fat 3g | Cholesterol 15mg | Sodium 509mg | Potassium 243mg | Carbohydrate 7g | Protein 3g
- Exchanges: Fat 1½ | vegetable 1