Marinated Feta Greek Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Greek salad is elevated by marinating the feta in herbed olive oil, which then becomes the dressing. Fresh vegetables and chickpeas add heartiness and protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½-1 teaspoon crushed red pepper
- 1 sprig of EACH: rosemary (thyme, AND oregano)
- ½ cup extra virgin olive oil (or enough to cover all of the feta)
- 5-6 ounces Greek feta (cut into small pieces)
- 1- pint cherry tomatoes (cut in halves)
- 1 hothouse cucumber (sliced)
- 1 green bell pepper (thinly sliced)
- 1 small red onion (thinly sliced)
- 1 cup kalamata olives (pitted)
- 1 15-ounce can garbanzo beans, drained
- ¼ cup EVOO (drained from marinated feta)
- 1 teaspoon EACH: dried oregano AND Dijon mustard
- ½ teaspoon EACH: salt AND black pepper
- 2 tablespoons red wine vinegar
At a glance
PER SERVING · TIME 14420M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 240h 20m
- Sodium
- 849mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 14420M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.