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Tomato Salad with Feta and Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.0665
Energy (kCal)638.8093
Carbohydrates (g)49.2932
Total fats (g)37.9257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crumble feta into a small bowl. | 2. Add chopped mint and toss; set aside. | 3. Season the tomato slice with salt and then arrange them, overlapping slightly, on a serving platter Sprinkle the cucumber over the tomato slices. | 4. Season the grape or cherry tomatoes with salt and scatter them over the cucumbers. | 5. Sprinkle the olives on top. | 6. In a small bowl, whisk together olive oil, lemon zest, and lemon juice. | 7. Season to taste with salt and pepper. | 8. Drizzle the vinaigrette over the salad. | 9. Scatter feta cheese over the salad, garnish with mint and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    feta cheese 6 ounces 449.064 6.9571 24.1712 36.1973
    mint 1/4 cup chopped 10.032 1.9175 0.7501 0.1664
    tomato 4 ripe cut 167.44 37.128 8.736 1.456
    kosher salt - - - -
    cucumber 1/2 peeled seeded cut 7.8 1.8876 0.33799999999999997 0.0572
    cherry 1/2 halved - - - -
    kalamata olive 1/2 cup pitted halved - - - -
    extra virgin olive oil 1/4 cup - - - -
    lemon zest 1/2 teaspoon grated - - - -
    lemon juice 4 teaspoons 4.4733 1.403 0.0712 0.0488
    black pepper ground - - - -

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



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