Recipe #1160
Tomatoes and corn with Oregano Feta Salad
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 cup (125 mL) cubed oregano feta*
- 3 tomatoes, quartered
- 2 cooked shelled corn
- 1 small white onion, in rings
- 2 sweet green peppers, sliced thin
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1/2 cup (125 mL) black olives pitted*
- Fresh or dried oregano to taste*
Preparation
Combine vegetables in a salad bowl.
Drizzle with olive oil and mix well.
Garnish with cubed feta and olives.
Sprinkle with oregano and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pepper and Feta Salad
- Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto
- Feta and Pepper Salad
- Pasta Salad with Feta
- Watermelon and Feta Salad with Mint
- Corn and Endive Salad
- Feta Loaf with Garlic and Sun-dried Tomatoes
- Gourmet à la carte Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto
- Pasta Salad with Feta Cheese
- European Sausages with Oregano and Corn
Feta Loaf with Garlic and Sun-dried Tomatoes
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