Greek Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 1 pinch sugar
- 6 Tbsps olive oil
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 12 Tomatoes
- 2 red onions
- 80 grams black Olives (pitted)
- 100 grams caperberry
- 4 slices white bread
- 250 grams Feta
- Fresh herbs (for garnish, basil and oregano)
Preparation steps
1.
For the dressing, mix the lemon juice with the vinegar, the sugar, the oil and oregano and season with salt and pepper.
Rinse and quarter the tomatoes, remove the seeds and cut into thin columns. Peel and halve the onions and cut into strips. Halve the olives, mix with the capers, onions and tomatoes and stir in the dressing. Leave to marinate.
2.
Meanwhile, dice the bread and fry in some oil until golden brown.
Transfer to plates and distribute the salad on top. Crumble the feta over the salad and serve garnished with basil and oregano.
