Greek Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,510 cal. | (72 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 253 g | (169 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 481 mg | (48 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams Cucumber
- 250 grams Cherry tomatoes
- 1 onion
- 1 green Hungarian wax pepper
- 100 grams black Olives (with pits)
- ½ bunch flat-leaf parsley
- 200 grams Feta (or other sheep cheese)
- ½ red Pepperoncini
- 1 red Bell pepper
- 1 lemon
- 2 Tbsps White vinegar
- salt
- peppers
- olive oil
- 4 white bread
Preparation steps
Rinse the cucumber, dry, and cut into 1-2 cm (approximately 1/2-3/4 inch) cubes. Rinse the cherry tomatoes and cut into quarters or sixths, depending on the size.
Peel the onion and cut into thin rings. Rinse the peppers and pat dry. Cut the green wax peppers into thin, oblique rings. Cut the red bell pepper in half, remove the white parts and seeds and cut into small pieces. Rinse the parsley and chop coarsely. Trim the pepperoncini, cut in half, remove the seeds and finely chop. Mix the vinegar, salt, pepper and olive oil for the dressing. Mix the prepared vegetables in a bowl with the dressing and divide into bowls or onto plates.
To serve, crumble the feta cheese over the salads and sprinkle with parsley and olives. Finally, cut the lemon into wedges and garnish each serving with 2 lemon wedges. Serve with the white bread.
