Source: David Rosengarten
Makes: 4 servings
2 cups diced tomatoes (about 4 small tomatoes)
2 cups flat parsley leaves, whole
1 cup seeded and diced green pepper (about 1 large one)
1 cup diced cucumber (about 2 small ones)
1 cup coarsely chopped purple onion
1 cup chunks of Greek feta cheese
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
- Combine all the ingredients, except the salt and pepper, in a large bowl, and mix well.
- Just before serving, season the salad with salt and pepper.
Saturated fat: 5.7g