Cold plate with Balkan cheese and vegetables

Name: Cold plate with Balkan cheese and vegetables
Yield: 2 servings
Ingredients: 250.000000000000 g Cheese, feta; 400.000000000000 g Tomatoes, red, ripe, raw, year round average; 300.000000000000 g Cucumber, with peel, raw; 60.000000000000 g Onions, raw; 20.000000000000 g Oil, olive, salad or cooking

Gluten free

Derived from ingredients – check the package label.

Good for lunch
Good for dinner

Less suited as a snack.

Cold vegetable plate with feta, specified as the Balkan-style white cheese used here; 2 servings.

2 servingsFinal yield 1,030 g

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Ingredients

Display quantities

250 gCheese, feta
400 gTomatoes, red, ripe, raw, year round average
300 gCucumber, with peel, raw
60 gOnions, raw
20 gOil, olive, salad or cooking

Method

Prepare 250 g feta cheese, 400 g ripe raw tomatoes, 300 g raw cucumber with peel, 60 g raw onion, 20 g olive oil. Cut tomatoes into wedges, cucumber into half-moons and onion into thin strips.
Divide vegetables between two plates, add crumbled feta and drizzle with oil.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Cold plate with Balkan cheese and vegetables (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 980.3 kcal
Protein: 41.7 g
Fat: 74.9 g
Total carbohydrate (by difference): 41.8 g
Total dietary fibre (USDA): 7.3 g
Saturated fatty acids: 36.3 g
Sodium: 2,876.3 mg
Salt (sodium × 2.5): 7.2 g

Per serving

Energy: 490.2 kcal
Protein: 20.8 g
Fat: 37.5 g
Total carbohydrate (by difference): 20.9 g
Total dietary fibre (USDA): 3.7 g
Saturated fatty acids: 18.1 g
Sodium: 1,438.2 mg
Salt (sodium × 2.5): 3.6 g

Per 100 g of finished food

Energy: 95.2 kcal
Protein: 4 g
Fat: 7.3 g
Total carbohydrate (by difference): 4.1 g
Total dietary fibre (USDA): 0.71 g
Saturated fatty acids: 3.5 g
Sodium: 279.3 mg
Salt (sodium × 2.5): 0.7 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk

Derived from ingredients – check the package label.

Food data sources

USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal