Greek Tomato Salad

A zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. Can be served for a light lunch with sourdough, French or Italian bread.


5 servings


1/4 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 tomatoes, cut into 8 wedges
6 pitted ripe olives, halved
3 tablespoons crumbled feta cheese


In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutritional Information

One serving (1 cup) equals 120 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 179 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 1/2 fat.

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