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Recipe
Milly's Greek Tomatoes Recipe
A refreshing Mediteranian twist to serve sliced tomatoes. If possible, use fresh herbs. Increase measurement amounts if you use fresh herbs.
For an Italian flair, use fresh mozerella cheese in place of the crumbled feta. "Bravisimo"
| Prep time: 150 Minutes |
Greek
|
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 160 | 75% |
| Total Fat 18.24g | 23% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 351mg | 15% |
| Potassium 416mg | 12% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.39g | 4% |
| Protein 3.86g | 6% |
Ingredients Convert Measures
- 6 med. Tomatoes, sliced
- ¼ lb. Feta cheese, crumbled
- 1 small red onion, thinly sliced
- 3 ½ ounces black olives, pitted and sliced
- 1/3 cup red wine vinegar
- 1/2 cup olive oil (garlic infused is best)
- 1 Tbsp minced parsley
- 4 tsp sugar
- ½ tsp sweet basil
- ¼ tsp salt
- ¼ tsp cracked pepper
- 6 Romaine Lettuce leaves
Directions
- About 2 ½ hours before serving, place tomato slices, feta cheese, onion and olives in casserole dish and set aside.
- In a small bowl with fork, mix olive oil, vinegar, parsley, sugar, basil, salt, pepper. Pour dressing over tomato mixture; with rubber spatula, gently lift tomato slices to coat with dressing.
- Cover dish and refrigerate at least 2 hours to blend flavors
- To serve, line chilled platter with lettuce leaves. Arrange tomato mixture.
