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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Optional step: Chop onion first, put in a small bowl; squeeze the juice of a lemon over; toss to coat onion with lemon juice. Set aside. Toss occasionally to make sure lemon juice is coating the onion; this cuts the zing off the taste of the onion. | 2. Once all ingredients are chopped and ready, drain the lemon juice from the onion, toss the juice. | 3. In a clear shallow glass bowl, layer cucumbers, grape tomatoes, green pepper, and drained onion. | 4. Refrigerate if not serving right away. | 5. In a small bowl with a tight lid, combine olive oil, 1-1/2 tablespoons lemon juice, red wine vinegar, oregano, salt and pepper. Put lid on tight. Hold lid onto container and shake well to mix. | 6. Poor dressing over salad; top with feta cheese and or olives; toss and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purple onion	1/2		chopped	-	-	-	-
lemon	1		juiced	5.0325	1.5784	0.0801	0.0549
cucumber	2		seeded chopped	31.92	5.7456	1.5694	0.4256
grape tomato	1	pint	quartered	-	-	-	-
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
salt pepper				-	-	-	-
feta cheese	2	ounces		149.688	2.319	8.0571	12.0658
kalamata olive	1/4	cup		-	-	-	-

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