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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions: The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lettuce	1		chopped	5.4	1.0332	0.4896	0.054000000000000006
red onion	1			-	-	-	-
rom tomato	2 -3		cut	302.6	0.0	67.32	1.7
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
greek pepper mezzetta garlic peperoncini	12	ounces	drained Imported	302.6	0.0	67.32	1.7
kalamata olive	10	ounces	pitted	302.6	0.0	67.32	1.7
cucumber	1		Sliced cut	15.6	3.7752	0.6759999999999999	0.1144
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0
garlic powder	1	teaspoon	minced	10.261	2.2546	0.5131	0.0226
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
dijon mustard	1	teaspoon		302.6	0.0	67.32	1.7

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