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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING. | 2. PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water. | 3. REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness). | 4. PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste. | 5. PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes. | 6. REMOVE onions from water and blot dry. | 7. COMBINE all ingredients except feta cheese in a large bowl. | 8. POUR the dressing over vegetables and gently toss until evenly blended. | 9. SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing). | 10. SERVE and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
cucumber	1		sliced	-	-	-	-
plum tomato	2		vine-ripened cut	-	-	-	-
green bell pepper	1/2		quartered sliced	-	-	-	-
kalamata olive	1/2	cup	pitted	-	-	-	-
greek pepper			pickled sliced	-	-	-	-
romaine lettuce				-	-	-	-
feta cheese	4 -6	ounces	cut	0.0	0.0	0.0	0.0
extra virgin olive oil	6	tablespoons		-	-	-	-
lemon zest	1/4	teaspoon	grated	-	-	-	-
lemon juice	1 1/2	1/2	squeezed	5.0325	1.5784	0.0801	0.0549
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
garlic clove	1	teaspoon	pressed	-	-	-	-
oregano	3/4	teaspoon	dried	1.9875	0.5169	0.0675	0.0321
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
fine sea salt	1/2	teaspoon		-	-	-	-
mint	1/4	teaspoon	dried	-	-	-	-

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