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Picture of Tomato Greek salad with pan-fried fetta
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1072 kcal 54 %
  • Fat 80 g 122 %
  • Saturated 32 g 162 %
  • Carbs 65 g 22 %
  • Fiber 17 g 67 %
  • Protein 38 g 76 %
  • Cholesterol 178 mg 59 %
  • Sodium 2814 mg 117 %
  • Calcium 1361 mg 136 %
  • Magnesium 185 mg 44 %
  • Potassium 2176 mg 46 %
  • Iron 13 mg 71 %
  • Zinc 8 mg 73 %
  • Phosphorus 930 mg 133 %
  • Vitamin A 663 µg 74 %
  • Vitamin C 241 mg 267 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 2 mg 159 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 149 %
  • Folate equivalent (total) 254 µg 63 %
  • Vitamin B12 3 µg 141 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 12 mg 80 %
  • Vitamin K 186 µg 155 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato Greek salad with pan-fried fetta

Ingredients

  • 200g Greek fetta, halved
  • 2 tablespoons extra virgin olive oil
  • 250g red mini roma tomatoes, halved
  • 200g yellow grape tomatoes, halved
  • 1 green capsicum, diced
  • 1 Lebanese cucumber, diced
  • 1/2 red onion, thinly sliced into rings
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh oregano leaves
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed

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