1 Slice the tomatoes and spread them in overlapping rings over a large plate. Peel the cucumber, cut it in slices to the thickness of a pound coin and distribute on top of the tomatoes.
2 Slice the feta thinly and spread it on top. Cut the onion in thin rounds and place these on top in turn.
3 Sprinkle with the olives and marjoram or oregano, season with pepper and anoint with the oil. Take to the table and then cut the salad up with a knife and fork before serving.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 525 (91%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 118.9mg||37 %|
|Sodium 715.8mg||25 %|
|Potassium 352.5mg||9 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.5g|
|Protein 7.6g||11 %|
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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: 575
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