Wash, dry and roughly chop the tomatoes.
Wash, dry, de-seed and roughly chop the capsicum.
Peel and roughly chop the red onion.
Wash, dry and roughly chop the cucumber.
Mix all the above into a serving bowl.
Wash and remove the oregano leaves from their stems. Chop them once or twice. Sprinkle them over the chopped vegies.
Grind the black pepper over the vegies and mix.
Chop the fetta cheese into chunks and put it on top of the salad.
The salad should now be covered and refridgerated till needed.
Just before serving drissle the balsamic vinegar and oil over the salad and mix gently (so as not to break up the cheese.)
Fresh is best.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 44.5mg||14 %|
|Sodium 571.9mg||20 %|
|Potassium 454.5mg||12 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.3g|
|Protein 9.1g||13 %|
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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: 220
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