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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine. | 2. In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad. | 3. Season with salt and lots fresh ground black pepper to taste. | 4. Chill until ready to serve. | 5. Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	2		seeded chopped sliced	31.2	7.5504	1.3519999999999999	0.2288
rom tomato	3		ripe chopped	-	-	-	-
sun tomato oil	1/3	cup	sun-dried drained diced packed	-	-	-	-
artichoke heart			quartered	-	-	-	-
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
kalamata olive	1	cup		-	-	-	-
feta cheese	1 1/2	cups	crumbled	594.0	9.2025	31.9725	47.88
extra virgin olive oil	2	tablespoons	mixed	-	-	-	-
salt black pepper			ground	-	-	-	-
oregano			dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.