Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
329
Calories
10g
Protein
24g
Fat
21g
Carbs
What these numbers assume — 9 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 |
| Olive | 1 large (4g) | 4 |
| 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
- 3 ripe tomatoes cut into wedges
- 1 large cucumber partially peeled and thinly sliced
- ½ medium red onion thinly sliced
- 1 cup crumbled feta cheese
- ¼ cup oil cured black olives
- 1 teaspoon chopped fresh oregano leaves
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Directions
1
Arrange vegetables on a platter and sprinkle with feta cheese.
2
Add olives and oregano then season with salt and pepper.
3
Drizzle with olive oil and serve at room temperature.
Recipe sourced from
fandom