4 medium green tomatoes
white wine vinegar
dried oregano leaves
1 cup crumbled feta cheese
4 teaspoons olive oil or vegetable oil
ground black pepper
Cut each tomato into 1/2 inch thick slices. Overlap slices slightly in a shallow baking dish.
Sprinkle vinegar and crumble dried oregano leaves over all. Top with feta cheese and drizzle with olive oil.
Place dish 5 to 7 inches under preheated broiler and broil until tomatoes are hot and cheese is starting to brown, about 7 minutes. Sprinkle with pepper. Serve immediately.
Preparation time: 20 minutes or less
Servings: 4 - 1 ¼ cup.
5 A Day servings: 3.
• 4 ripe medium-sized tomatoes
• 3 medium cucumbers
• ½ medium onion
• ¼ cup white vinegar
• ½ cup granulated sugar
• ½ tsp. salt
• ¼ tsp. ground pepper
• ¼ cup crushed ice or cubes
- Cut tomatoes into ¾-inch cubes and place in serving bowl. Remove part of the cucumber peel in lengthwise strips. Cut each cucumber into quarters, lengthwise, and then remove extra coarse seeds, if any. Cut into ¾-inch cubes. Cut onion into uniform sized cubes and combine with all vegetables.
- Mix remaining ingredients, pour over vegetable cubes and toss well to dissolve sugar and salt. Allow to stand for 15 minutes or more to marinate. Serve chilled.
Chef's Notes: This salad holds well up to two days. If this salad is made using a finer dice, it makes for a delicious sandwich filling, heaped on crusty bread.
Nutritional Information per Serving
Calories: 70 Carbohydrates: 17g
Total Fat: 0.5g Cholesterol: 0mg
Saturated Fat: 0g Dietary Fiber: 2g
% of Calories from Fat: 1% Sodium: 310mg
Credit: Recipe developed for the Produce for Better Health Foundation by
Chef Carmen I. Jones, CCP.