Serves: 4
Total Calories: 155

2 tomatoes, large fresh and ripe
1 green bell pepper, medium, stemmed and seeded
1 to 2 onion, spring, both white and green parts
1/4 cup parsley, coarsely chopped fresh Italian (flat-leaf)
1/4 cup olive oil, extra-virgin
1 tablespoon red wine vinegar, or more to taste
salt and freshly ground black pepper, to taste
3 ounces feta cheese, preferably Bulgarian, drained

1. Core the tomatoes and cut into 1-inch cubes. Cut the pepper and onion into 1/4-inch dice. Combine the vegetables in a serving bowl with the parsley, olive oil, 1 tablespoon vinegar, and salt and pepper. Toss gently but thoroughly to mix. Correct the seasoning, adding salt, pepper, or vinegar as necessary the salad should be highly seasoned.

2. Coarsely grate or crumble the cheese on top and serve immediately.

Serves 4

Note: If spring onions are not available, 4 scallions (both white and green parts) or 1/2 small red onion may be substituted.

Nutritional Facts:

Serves: 4
Total Calories: 155
Calories from Fat: 158

More Recipes from the The Barbecue Bible Cookbook:
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Balinese Cucumber Salad
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Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
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La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
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Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
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Quick Chaat Mix
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