EGO - - Restaurant -

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3 large ripe toma­toes, chopped 2 cu­cum­bers, peeled and chopped 1 small red onion, chopped 1/4 cup olive oil 4 tea­spoons lemon juice 1 1/2 tea­spoons dried oregano Salt and pep­per to taste 1 cup crum­bled feta cheese 6 black Greek olives, pit­ted and sliced


15 Mins 15 Mins In shal­low salad bowl, or on serv­ing plat­ter, com­bine toma­toes, cu­cum­ber, and onion. Sprin­kle with oil, lemon juice, oregano, and salt and pep­per to taste. Sprin­kle feta cheese and olives over salad. Serve.

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