20 Ingredients
  • 1 large sweet onion, thickly sliced
  • extra-virgin olive oil
  • coarse salt
  • cracked black pepper
  • 1 large head iceberg lettuce, very thinly sliced
  • 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
  • Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips
  • 24 cherry or grape tomatoes, halved
  • 3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced
  • 8 scallions, thinly sliced
  • 1 red onion, very thinly sliced
  • 1/2 cup small fresh dill leaves, coarsely chopped
  • 1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped
  • 1 tablespoon dried Greek oregano
  • About 50 mixed green and black olives in brine and/or oil, pitted and halved
  • About 50 mixed green and black olives in brine and/or oil, pitted and halved
  • 16 whole caperberries
  • 3/4 cup Red Wine and Feta Vinaigrette
  • 2/3 cup crumbled feta cheese
  • 4 pepperoncini, sliced
Nutrition
173
9% daily value
15 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

21% 13

Saturated

15% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 4

Carbs

4% 13

Carbs (net)

- 9

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

6% 3

Cholesterol

2% 6

Sodium

23% 548

Calcium

12% 115

Magnesium

7% 27

Potassium

10% 452

Iron

11% 2

Zinc

6% 1

Phosphorus

12% 83

Vitamin A

8% 71

Vitamin C

20% 18

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

5% 1

Vitamin B6

13% 0

Folate equivalent (total)

11% 45

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

88% 106
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