Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
350
Calories
11g
Protein
24g
Fat
27g
Carbs
What these numbers assume — 13 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 firm, ripe tomatoes
- 1 English cucumber
- 1 green sweet pepper, seeded
- 1 white onion or 3 green onions
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 3 oz feta cheese, broken into small pieces
- 12 black kalamata olives
- 2 tbsp chopped fresh oregano or parsley or 2 tsp dried
- romaine lettuce leaves
Directions
1
Cut tomatoes into wedges and then in half.
2
Place in salad bowl.
3
Coarsely chop cucumber, green pepper, and onion.
4
Add to tomatoes.
5
Combine olive oil, vinegar, and lemon juice.
6
Season to taste with salt and pepper.
7
Pour over vegetables.
8
Sprinkle feta cheese, olives, and oregano over top (if using dried oregano, rub between palms as you sprinkle on salad)
9
Toss well.
10
To serve, spoon into romaine lettuce leaf-lined bowl or toss with torn romaine leaves.
Recipe sourced from
fandom