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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cucumber, peppers, tomatoes and red onion in a large bowl. | 2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. | 3. Pour the vinaigrette over the vegetables. | 4. Add the feta and olives and toss lightly. | 5. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. | 6. Tips from me: | 7. To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad. | 8. To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english cucumber	1		unpeeled seeded sliced	-	-	-	-
red bell pepper	1		large-diced	-	-	-	-
yellow bell pepper	1		large-diced	-	-	-	-
cherry tomato	1	pint		-	-	-	-
red onion	1/2		sliced	32.0	7.472	0.88	0.08
feta cheese	1/2		diced crumbled	198.0	3.0675	10.6575	15.96
kalamata olive	1/2	cup	pitted	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
dijon mustard	1/2	teaspoon		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	1/2	cup		954.72	0.0	0.0	108.0

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