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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together white wine vinegar, sugar and olive oil in a bowl. | 2. Peel and finely slice the red onion and add the slices to the dressing. Let this sit while you prepare the rest of the vegetables. It will make the onion less pungent. | 3. De-seed the bell pepper. Dice the bell pepper, cucumber and tomatoes. ½-1 cm cubes will do fine. | 4. Cut the feta cheese into cubes of approximately the same size as the diced vegetables or crumble it, if you like. | 5. Add vegetables, feta cheese and oregano and mix well. Season to taste with salt and pepper. Serve. | 6. This salad will keep well in the fridge for a couple of days and tastes good both chilled and at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine vinegar	2 1/2	tablespoons		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	1			-	-	-	-
orange bell pepper	1/2			-	-	-	-
cucumber	1/2			7.8	1.8876	0.33799999999999997	0.0572
tomato	3 -4			0.0	0.0	0.0	0.0
feta cheese	50			19800.0	306.75	1065.75	1596.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt				-	-	-	-
pepper				-	-	-	-

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