0.0 – 0 reviews • Salad Recipes
| Total: |
15 min |
| Prep: |
15 min |
| Yield: |
8 to 10 servings |
Ingredients
- 6 vine-ripened tomatoes, cut into eighths
- 1 seedless cucumber, halved lengthwise and sliced crosswise
- 2 bunches radishes
- 1 tin anchovies, drained
- 2 red peppers, cut into strips
- 1/2 pound feta, crumbled
- 1/2 cup caper berries
- 1 red onion, sliced
- 1 cup Kalamata olives
- 1 tablespoon minced fresh oregano leaves
- 1/4 cup red or white wine vinegar
- 3/4 cup extra-virgin olive oil
Instructions
- Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
259 |
| Total Fat |
23 g |
| Saturated Fat |
6 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
5 g |
| Cholesterol |
21 mg |
| Sodium |
337 mg |
| Serving Size |
1 of 10 servings |
| Calories |
259 |
| Total Fat |
23 g |
| Saturated Fat |
6 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
5 g |
| Cholesterol |
21 mg |
| Sodium |
337 mg |