Photo: Anna Pelzer
Feta Oregano Salad
7 ingredients
10 min
Serves 4 as a side.
openrecipes
We were greeted at my friend Bonni's sweet, little alpine cabin with this deliciousness. It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black pepper, and a thick finishing thread of olive oil. Bonni served it with an assortment of crackers and pita, black yogurt-dolloped lentils, and chilled rosé.
Estimated Nutrition (whole recipe, rough)
1049
Calories
38g
Protein
26g
Fat
165g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
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
- 8 ounces feta cheese, rinsed and pat dry
- 8 ounces pitted Kalamata olives, rinsed and pat dry
- 1/3 cup fresh oregano leaves
- 2 lemons
- scant 1/4 cup / 50 ml extra virgin olive oil
- lots of freshly ground black pepper
- to serve: toasted pita, crackers, lentils, pasta, just about anything!
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes