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    You are in: Home / Recipes / Turkish tomato and feta salad Recipe
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    Turkish tomato and feta salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    denizkizi's Note:

    This is a variation on the "coban" salad, and is my favourite breakfast in the summertime.

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    Units: US | Metric


    1. 1
      cut tomatoes into bite sized pieces.
    2. 2
      add oil and vinegar to taste.
    3. 3
      crumble feta and oregano over top of tomatoes.
    4. 4
      sprinkle with black olives.
    5. 5
      mix together and serve with thick pita bread.

    Ratings & Reviews:

    • on September 14, 2007


      This reminds me of a LOVELY trip to Bodrum a few years back. Thanks for the nostalgia- and the great recipe! Yum! **Update... I have been eating this salad a LOT lately and tonight I added: chick peas and rotisserie chicken & served it over baby greens with warm pita on the side.... OMG, so easy, fresh and delish!!! Thanks again for sharing!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2004


      Just made a huge bowl of this for breakfast with some fresh and salty feta straight from the market. I used a za'atar-infused vinegar instead of the red wine stuff (not a fan of the red wine stuff) and added a little za'atar in with the oregano. Very refreshing breakfast, along with some good strong Turkish coffee and some tangy labneh on pita. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkish tomato and feta salad

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.1
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 8.5 g
    Cholesterol 50.5 mg
    Sodium 643.1 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 2.2 g
    Sugars 7.1 g
    Protein 9.6 g

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