Photo: Anna Pelzer
greek salad with lemon and oregano
10 ingredients
openrecipes
, I attempted to roughly outline the parameters of the gap between the recipes you see here on this site and what I might have made for dinner last night. In the first category, we’ve got words like and or and or . It’s fun, noteworthy stuff. Sure, it’s also our dinner, you know, on the days such exciting things come to pass in my kitchen, but it’s the second category — , and , things that miraculously make all three people around the table happy at the same time — that dominate our table the rest of the time.
Estimated Nutrition (whole recipe, rough)
521
Calories
14g
Protein
25g
Fat
69g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
- 1/2 a green bell pepper, chopped
- 1 cup (about 6 ounces) cherry or grape tomatoes, halved
- 1/4 cup kalamata olives (you can also serve these alongside)
- 1/4 small red onion, thinly sliced
- 1 lemon, halved
- 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
- 2 tablespoons olive oil, or more to taste
- Salt and freshly ground black pepper
- 1 sprig oregano, leaves minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes