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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash tomatoes, remove the green stem part and cut into slices (not too thin). | 2. Wash chilis and cut into thin rings. If you like it hot use 2 chilis. If you like it mild use one or mild chilis. | 3. Dice the olives. | 4. Dice the Feta cheese. | 5. Arrange tomatoes on a large plate or bowl, Sprinkle the chilis, olives, feta and capers over the tomatoes. If you like you can add anchovis, which you cut into thin stripes. | 6. Make a vinaigrette of oil, vinegar, oregano. Salt and pepper to taste. | 7. Drizzle vinaigrette over tomato salad and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5			201.0495	43.449	9.8291	2.2339
green chili	1 -2			0.0	0.0	0.0	0.0
kalamata olive	20		pitted	-	-	-	-
feta cheese	3 1/2	1/2		1386.0	21.4725	74.6025	111.72
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
caper	1	teaspoon	drained	0.6593	0.1402	0.0677	0.0247
salt pepper				-	-	-	-
anchovy				-	-	-	-

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