Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
332
Calories
11g
Protein
23g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 beefsteak or assorted heirloom tomatoes,
- thinly sliced
- 2 cucumbers, peeled, halved lengthwise, seeded
- and thinly sliced
- 1/2 large red onion, sliced paper-thin
- Salt and freshly ground pepper, to taste
- 1 cup olive oil
- 2 Tbs. dried oregano
- 1 Tbs. finely minced garlic
- 1/2 cup crumbled feta cheese
- 1/4 cup red wine vinegar, or as needed
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes