Tomato, Feta and Oregano Salad
4 vine- ripened tomatoes
1/2 red onion, thinly sliced
120g of reduced fat feta cheese
1 tsp dried oregano
1 tbs olive oil
1 tbs red wine vinegar
salt and fresh ground pepper to taste
12 black olives in brine, pitted and sliced
Slice the tomatoes thickly and arrange on a serving platter then scatter the red onion over the tomatoes and then crumble the feta cheese over the tomatoes.
In a small bowl whisk together the oregano, olive oil and vinegar. Season to taste with the salt and the pepper. Drizzle the mixture over the tomato salad and top with the sliced olives.
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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