Horiatiki (Greek Salad) recipe – 156 calories

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Horiatiki (Greek Salad) recipe – 156 calories

4-5 large ripe tomatoes
1 cucumber
1 dozen olives
1 green bell pepper
1 large red onion
1/4 lb Feta cheese, crumbled or sliced
top quality extra virgin olive oil
dried oregano
sea salt
pickled hot pepperoncini peppers (for garnish)
1 tablespoon water

1. Wash and dry the tomatoes, cucumber and green pepper. Clean off the outer skin from the onion, wash, and dry.
2. Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Slice the cucumber into 1/4-inch slices, cutting the slices in half (you can peel the cucumber or not, depending on your taste).
3. Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
4. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano and salt, pour olive oil over the salad, and toss.
5. Just before serving, place the Feta cheese on top of the salad (either as a slice or crumbled) and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Servings: 4

Nutritional information for one serving:
Calories: 156
Calories from fat: 71
Total fat: 8g
Cholesterol: 25mg
Total carbs: 17g
Protein: 6.8g

Photo credit: PaulaG



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  2. hey try this Greek salad,


    * 6 Large Hard Boiled Eggs (Peeled & Halved)
    * 3/4 cup Low Fat Mayonnaise
    * 1 1/2 teaspoons Curry powder
    * 1 teaspoon Paprika
    * 2 Red Capsicums (Seeded & cut into strips)
    * 1 Telegraph Cucumber (Peeled, seeded & diced into small cubes)
    * 4 tomatoes (Cut into wedges)
    * 10 Black Olives
    * 150 grams firm feta cheese (Cut into small cubes)
    * 1 Spanish (Red) Onion
    * 3 tablespoons Italian flat leaf parsley
    * 12 mint leaves
    * 125 milliliters Olive Oil
    * 1 clove Garlic (Crushed)
    * 2 tablespoons Lemon Juice

    Put Tomato wedges, Cucumber cubes, Capsicum strips, onion, Olives, feta & Half of each the parsley & mint leaves into a large serving bowl and gently toss.
    Put the oil, lemon juice & garlic in a screw top jar, season lightly with salt & pepper and shake until the mixture is well combined.
    Pour the dressing over the salad and toss well.
    Take the halved eggs and gently remove the yoke with a teaspoon, carefully placing in separate mixing bowl. Add the mayonaise and curry powder to the yokes

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