Always check the labels of the products you use.
Method
- 1
Mix. Mix onion using vinegar plus let soak while you prepare the other ingredients, around 15 minutes in a little bowl. Tip off the liquid onions, reserving vinegar. Mix tomatoes, cucumber, olives, onion, olive oil, and around 2 tablespoons (30ml) of the vinegar left over off quick-pickling onion in a salad bowl or big mixing bowl. Add salt till it tastes right and one big pinch of oregano, toss lightly to mix, next adjust till it tastes right with more salt and vinegar, if wanted. Lay slabs of feta on top, scatter with leftover pinch of oregano, and drizzle with olive oil. Offer, soaking up juices with bread.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 263 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
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 | 390 kcal |
| Protein | 5.6 g |
| Carbohydrate | 9.5 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 37.6 g |
| of which saturates | 8.3 g |
| Fibre | 1.8 g |
| Salt | 1.02 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
