Peel and finely slice the red onion. Place in a bowl and sprinkle with oregano and salt and pepper. Drizzle with red wine vinegar and olive oil on top. cover with cling-film and marinate for 2-3 hours at room temperature. This helps to get rid of some of the strong, lingering onion taste.
Chop up the tomatoes or halve the cherry tomatoes and sprinkle with caster sugar, salt and pepper. set aside while you chop up the cucumber, feta and parsley. Mix these and the tomatoes with the cos lettuce, lemon juice, olives and marinated onion mixture.
Serve with crusty bread.
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|Serving Size: 1 Serving (2799g)|
|Recipe Makes: 6|
|Calories from Fat: 5906 (95%)|
|Amt Per Serving||% DV|
|Total Fat 656.2g||875 %|
|Saturated Fat 100.9g||504 %|
|Monounsaturated Fat 467.2g|
|Polyunsanturated Fat 68.7g|
|Cholesterol 62.7mg||19 %|
|Sodium 756.1mg||26 %|
|Potassium 4763.9mg||125 %|
|Total Carbohydrate 86.3g||25 %|
|Dietary Fiber 25.9g||104 %|
|Sugars, other 60.4g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6215
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