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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Seed the bell peppers and cut them into 1-inch chunks. Stem the cherry tomatoes and halve one-half of them, leaving the others whole. | 2. Peel and thickly slice the cucumbers, and thinly slice the red onions. Cut the feta cheese into 1-inch cubes. Crush and mince the garlic clove. | 3. In a large bowl, combine the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, anchovies and capers and toss together. | 4. In a small bowl, whisk together the vinegar, garlic, dill, oregano, salt and pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. | 5. Pour the dressing over the salad, toss and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
green bell pepper	1			-	-	-	-
cherry tomato	2	cups		-	-	-	-
cucumber	2			31.2	7.5504	1.3519999999999999	0.2288
red onion	2			-	-	-	-
feta cheese	1/2			198.0	3.0675	10.6575	15.96
garlic clove	1			-	-	-	-
kalamata olive	3/4	cup		-	-	-	-
anchovy fillet	6			-	-	-	-
caper	2	tablespoons	rinsed	3.9560000000000004	0.8411	0.4059	0.1479
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
dill	2	tablespoons	minced	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
extra virgin olive oil	1/3	cup		-	-	-	-

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