Greek Veggie Salad II

Ingredients and Weight:

• 1 cucumber, peeled and diced (about 200 grams)
• 1 red bell pepper, diced (about 150 grams)
• 1 yellow bell pepper, diced (about 150 grams)
• 1 small bunch fresh oregano leaves, chopped (about 2 tablespoons)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced (about 100 grams)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: None (just preparation)

Difficulty Level:

Level 2 (Moderate difficulty)

Preparation Method Steps:

1. Dice the cucumber and bell peppers into small pieces.
2. Chop the oregano leaves and set aside.
3. In a large bowl, combine the diced vegetables and the oregano.
4. Add the olive oil, lemon juice, salt, and black pepper, and toss to mix well.
5. Lastly, add the cherry tomatoes and red onion slices, and gently toss to combine.
6. Serve immediately or chill in the refrigerator for later.

Nutritional Information:

(Based on average values; may vary depending on actual measurements and brands used)

• Calories: 250 kcal
• Fat: 18g
• Carbohydrates: 20g
• Protein: 4g
• Fiber: 5g

Dish Characteristics:

• Fresh and light, with a robust flavor from the olive oil and lemon juice.
• Colorful and full of crunchy vegetables that complement the Greek flavors.
• Can be served as a side dish or a light meal on its own.

User Comments:

1. "This salad is refreshing and full of flavor! The combination of veggies and Greek flavors is perfect."
2. "I love the crispness of the cucumber and bell peppers with the rich taste of olive oil."
3. "This salad is a great addition to any meal, especially during the summer."

Special Precautions and Tips:

• Use fresh ingredients to ensure the best flavor and texture.
• Adjust the amount of olive oil and lemon juice according to your preference for a richer or lighter taste.
• This salad can be served warm or chilled, so it's perfect for summer or colder weather as well.