Basil and Feta Chopped Salad
By Joe
Source: Serious Eats — J. Kenji López-Alt, Mediterranean Chopped Salad With Tomatoes, Peppers, Feta, and Basil.
A mediterranean chopped salad with tomatoes, peppers, feta, and basil recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Put onions in a little bowl and cover with cold water. Keep to one side.
- 2
Mix. Mix tomatoes and peppers in one colander set over a bowl and season with kosher salt and a few (1/2 teaspoon) grinds black pepper. Let to rest at room temperature for a period of 20 minutes.
- 3
Step 3. You should end upwards using around 2 tablespoons juice in the bowl. Discard all but 2 tablespoons if excess juice is collected.
- 4
Mix (2). Tip in mustard and vinegar to vegetable juices. Slowly beat in olive oil.
- 5
Mix (3). Tip in tomatoes, peppers, cheese, emptied onions, and basil to bowl and toss to mix. Taste and add salt if it needs it using salt plus pepper plus offer.
- 6
Finish. Mediterranean Chopped Salad using Tomatoes, Peppers, Feta, plus Basil.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 3.8 g |
| Carbohydrate | 7.3 g |
| of which sugars | 4.1 g |
| of which free sugars | 0 g |
| Fat | 11.8 g |
| of which saturates | 3.6 g |
| Fibre | 2 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
