Greek Salad
By @chef1
A refreshing salad with tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese, dressed with olive oil and oregano.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 medium Tomatoes
- ●1 medium Cucumbers
- ●1/2 medium Red onion
- ●1/2 cup Kalamata olives
- ●1/2 cup Feta cheese
- ●2 tablespoons Olive oil
- ●1 tablespoon Red wine vinegar
- ●1 teaspoon Dried oregano
Instructions
- 1Chop the tomatoes, cucumbers, and red onion.
- 2In a large bowl, combine the tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.
- 3Drizzle with olive oil and red wine vinegar, and sprinkle with oregano. Toss gently to combine.
Recipe details
- Cuisine
- Greek
- Category
- Salad
- Preparation
- 20 minutes
- Cooking
- 0 minutes
Estimated total: 23 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and tools: 5 min planning allowance (setup)
- Chop tomatoes, cucumbers, and red onion: 10 min planning allowance (vegetable_prep)
- Combine chopped vegetables, olives, and feta: 5 min planning allowance (assemble)
- Drizzle with olive oil, vinegar, and oregano; toss: 3 min planning allowance (mix)
- Tomatoes: USDA medium whole (2-3/5" dia) portion weight
- Cucumbers: USDA medium portion weight
- Assumed peeled cucumber for 'medium' portion size.
- Red onion: USDA medium (2-1/2" dia) portion weight
- Used generic raw onion for red onion.
- Kalamata olives: USDA FoodData Central Branded: DIVINA, published 2022-09-15; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2339231/nutrients)
- Kalamata olives: Volume estimate uses USDA pitted ripe-olive tablespoon weight with Divina Kalamata nutrients; variety and packing density differ (https://fdc.nal.usda.gov/food-details/169094/nutrients)
- Divina Kalamata reference with separately disclosed standard pitted-olive volume weight.
- Feta cheese: USDA cup, crumbled portion weight
- Olive oil: USDA tablespoon portion weight
- Red wine vinegar: USDA tbsp portion weight
- Dried oregano: USDA tsp, leaves portion weight
- Assumed oregano leaves for dried oregano.
- Tomatoes: 246 g · USDA reference 170457
- Cucumbers: 201 g · USDA reference 169225
- Red onion: 55 g · USDA reference 170000
- Kalamata olives: 67.2 g · Food reference · Portion reference
- Feta cheese: 75 g · USDA reference 173420
- Olive oil: 27 g · USDA reference 171413
- Red wine vinegar: 14.9 g · USDA reference 172240
- Dried oregano: 1 g · USDA reference 171328
tomatoes · cucumber · feta · Kalamata olives
Estimated nutrition per serving
183 calories · 3.7 g protein · 6.8 g carbohydrate · 16 g fat · 2.6 g fiber · 432 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: