Greek Salad W-Feta And Olives

1. Quarter cucumber lengthwise; cut into 3/4-inch chunks.

2. Core, seed and cut green pepper into same-size pieces.

3. Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).

4. Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.

5. Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine

6. Top each serving with cheese.

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Nutrient	Quantity
Total fats	45.6757 g
Protein	14.8601 g
Carbohydrates	20.2438 g
Energy	540.0828 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4584 g
Water	309.4888 g
Aspartic acid	1.0133 g
Calcium, Ca	505.9133 mg
Lutein + zeaxanthin	284.5626 g
Fiber, total dietary	4.8554 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	851.1871 g
Niacin	2.1575 mg
Vitamin A, RAE	185.3413 g
Arginine	0.535 g
Riboflavin	0.7901 mg
Tocopherol, beta	0.0479 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0188 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	3.0811 g
Sodium, Na	795.1273 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6682 g
Total lipid (fat)	45.6757 g
Manganese, Mn	0.5117 mg
Fructose	3.5596 g
Proline	1.2623 g
Fatty acids, total saturated 16:0	7.5174 g
Fatty acids, total saturated 8:0	0.4645 g
Sucrose	0.8193 g
Choline, total	31.2379 mg
Sugars, total	11.7807 g
Serine	1.0683 g
Fatty acids, total saturated 10:0	1.6816 g
Fatty acids, total saturated 18:0	1.8263 g
Vitamin B-6	0.6339 mg
Selenium, Se	13.2995 g
Ash	5.8892 g
Vitamin D	13.608 IU
Fatty acids, total saturated 18:1 undifferentiated	22.7106 g
Pantothenic acid	1.1124 mg
Phenylalanine	0.6573 g
Copper, Cu	0.1887 mg
Betaine	0.5958 mg
Thiamin	0.2406 mg
Retinol	106.3125 g
Methionine	0.3294 g
Iron, Fe	2.5714 mg
Carbohydrate, by difference	20.2438 g
Phosphorus, P	359.7656 mg
Folate, total	76.8504 g
Tocopherol, gamma	1.1845 mg
Fatty acids, total saturated 4:0	0.6591 g
Lycopene	4682.8888 g
Alanine	0.6253 g
Cholesterol	75.6945 mg
Valine	0.9738 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	3.0924 g
Glycine	0.1532 g
Carotene, alpha	184.4372 g
Glucose (dextrose)	3.9083 g
Fatty acids, total saturated 14:0	2.3515 g
Zinc, Zn	2.9832 mg
Isoleucine	0.7407 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.9932 g
Fatty acids, total polyunsaturated	3.551 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.2768 g
Tocotrienol, alpha	0.0514 mg
Vitamin A, IU	1928.3873 IU
Folate, DFE	76.8504 g
Tryptophan	0.1984 g
Vitamin C, total ascorbic acid	31.023 mg
Phytosterols	90.6322 mg
Galactose	0.0047 g
Fatty acids, total polyunsaturated 18:1 c	0.0223 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.4873 g
Tyrosine	0.6144 g
Vitamin B-12	1.4373 g
Vitamin K (phylloquinone)	51.3692 g
Fatty acids, total saturated	16.5729 g
Histidine	0.3788 g
Fatty acids, total monounsaturated	23.7208 g
Threonine	0.6178 g
Folate, food	76.8504 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.3402 g
Cryptoxanthin, beta	0.2459 g
Vitamin D3 (cholecalciferol)	0.3402 g
Vitamin E (alpha-tocopherol)	5.5757 mg
Magnesium, Mg	53.3253 mg
Lysine	1.1325 g
Potassium, K	648.6514 mg
Cystine	0.0937 g
Fluoride, F	5.1152 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	1	32.76	7.0798	0.364
Feta cheese	3 ounces	224.532	3.4785	18.0986
English cucumber	0.5	0	0	0
Oregano	1 tablespoon	7.95	2.0676	0.1284
Pepper	1 pinch	0.3608	0.0919	0.0047
green bell pepper	1	0	0	0
red wine vinegar	4 teaspoons	3.8	0.054	0
kalamata olive	0.5 cup	0	0	0
red onion	0.5	32	7.472	0.08