Tomato, Feta, and Olive Salad with Anchovies
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tomatoes
- 1 green Pepperoncini
- 20 black Olives
- 150 grams Feta
- salt
- freshly ground peppers
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
- 1 Tbsp fresh oregano (chopped)
- 1 Tbsp small Caper
- 6 Anchovy fillet (in oil)
Preparation steps
1.
Rinse tomatoes and pepperoncini.
2.
Slice tomatoes.
3.
Slit pepperoncini, remove seeds and cut into thin rings.
4.
Remove pits from olives and cut olives into pieces.
5.
Dice cheese.
6.
Drain anchovies on paper towels and divide into pieces.
7.
Whisk vinegar with salt and pepper to taste. Whisk in oil and oregano. Toss dressing with cheese, tomatoes, olives and pepperoncini. Top with capers and anchovies.
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