Feta with Tomatoes and Olives

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Feta with Tomatoes and Olives
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein12.66 g(13 %)
Fat36.5 g(31 %)
Carbohydrates9.93 g(7 %)
Sugar added0 g(0 %)
Roughage0.85 g(3 %)
Vitamin A590.48 mg(73,810 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.64 mg(58 %)
Niacin3.35 mg(28 %)
Vitamin B₆0.34 mg(24 %)
Folate27.12 μg(9 %)
Pantothenic acid0.75 mg(13 %)
Biotin2.62 μg(6 %)
Vitamin B₁₂1.27 μg(42 %)
Vitamin C25.64 mg(27 %)
Potassium96.08 mg(2 %)
Calcium432.23 mg(43 %)
Magnesium16.98 mg(6 %)
Iron1.53 mg(10 %)
Zinc2.22 mg(28 %)
Saturated fatty acids14.19 g
Cholesterol68.44 mg

Ingredients

for
4
Ingredients
6 cups mixed-leaf salad
½ lemon (juiced and zest finely chopped)
0.333 cup extra-virgin olive oil
0.333 cup kalamata Olives
cup cherry tomatoes (quartered)
2 cups Feta (cut into 1 inch cubes)
1 tablespoon Raspberry vinegar
¼ teaspoon pink peppercorns (crushed)
How healthy are the main ingredients?
Fetatomatoolive oilOlivelemon

Preparation steps

1.
Arrange the salad leaves in serving bowls and dress with the lemon juice and half of the extra virgin olive oil. Top with the olives, tomato and feta cheese evenly.
2.
Arrange the lemon zest on top of the feta cubes and season.
3.
Drizzle a little raspberry vinegar over the top and sprinkle the crushed pink peppercorns on the feta.
4.
Drizzle a little extra-virgin olive oil on top and serve.
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