Tomato Greek salad with pan-fried fetta recipe

Tomato Greek salad with pan-fried fetta recipe

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Tomato Greek salad with pan-fried fetta recipe

The ingredient of Tomato Greek salad with pan-fried fetta recipe

  1. 200g Greek fetta, halved
  2. 2 tablespoons extra virgin olive oil
  3. 250g purple mini roma tomatoes, halved
  4. 200g yellow grape tomatoes, halved
  5. 1 inexperienced capsicum, diced
  6. 1 Lebanese cucumber, diced
  7. 1/2 pink onion, thinly sliced into jewelry
  8. 1/2 cup pitted kalamata olives
  9. 1/4 cup sparkling oregano leaves
  10. 2 tablespoons lemon juice
  11. 1 garlic clove, overwhelmed

The instruction how to make Tomato Greek salad with pan-fried fetta recipe

  1. Pat fetta dry with paper towel. Heat 2 teaspoons oil in a non-stick frying pan over excessive heat. Add fetta. Cook for 2 minutes, on one side, or until golden. Remove pan from warmth. Stand fetta in pan, with out moving, for 10 mins to cool barely.
  2. Meanwhile, combine tomatoes, capsicum, cucumber, onion, olives and half the oregano in a big bowl.
  3. Place lemon juice, garlic and last oil in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Transfer to a serving platter. Arrange fetta, golden-aspect up, on salad. Serve sprinkled with final oregano.

Nutritions of Tomato Greek salad with pan-fried fetta recipe

fatContent: 316.914 calories
saturatedFatContent: 24.2 grams fat
carbohydrateContent: 9.6 grams saturated fat
sugarContent: 8.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 12.2 grams protein
sodiumContent: 34 milligrams cholesterol

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