Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
3
Low
Nutrition per serving
Calories563.7 kcal (28%)
Total Fat55.2 g (79%)
Carbs10 g (4%)
Sugars4.2 g (5%)
Protein9.6 g (19%)
Sodium842.9 mg (42%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ cupextra-virgin olive oil
divided
1lemon
small, thinly sliced into rounds, seeds removed
225 grfeta
1 Tbsporegano
chopped
kosher salt
fresh ground pepper
1red onion
small, very thinly sliced
1Cucumber
peeled, cut into 2cm pieces
450 grtomatoes
small, such as Sun Gold and/or cherry, some halved, some left whole
2 Tbspred wine vinegar
Instructions
Step 1
Heat ¼ cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
Step 2
Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining ½ cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
Step 3
Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
Step 4
Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.
Notes
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Delicious
Kid-friendly
One-dish
Under 30 minutes
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