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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tomatoes into chunks, and cut the cucumber in half lengthways and then across into thick slices. Slice the red onion very thinly. Crumble the feta cheese into small chunks. | 2. Put the olive oil, ½ teaspoon salt, the red wine vinegar, ouzo and some black pepper into a large salad bowl and whisk together. Add the tomatoes, cucumber and onions and toss together gently. | 3. Add the feta cheese, chopped dill and olives and mix briefly, then divide among four plates. | 4. Drizzle the salad with a little more olive oil, sprinkle with the dried oregano and a little coarsely ground black pepper. Serve with some crusty fresh bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1			40.2099	8.6898	1.9658	0.4468
cucumber	1/2			7.8	1.8876	0.33799999999999997	0.0572
red onion	1			-	-	-	-
feta cheese	7	ounces		523.908	8.1166	28.1997	42.2302
extra virgin olive oil	4 1/2	tablespoons		-	-	-	-
salt				-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
ouzo	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
black olive	20			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

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