Ingredients and Weight:
- Vermicelli pasta: 340g (12 oz)
- Ripe tomatoes: 1kg (2.2 lbs), diced
- Onion: 1 medium, chopped
- Bell pepper (any color): 1 medium, chopped
- Cucumbers: 2 medium, diced
- Feta cheese: 150g (5 oz), crumbled
- Kalamata olives: 100g (3.5 oz), pitted and halved
- Olive oil: 100ml (1/2 cup)
- Red wine vinegar: 50ml (1/4 cup)
- Dried oregano: 1 tsp
- Salt and pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 10 minutes (for pasta)
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook vermicelli pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine tomatoes, onion, bell pepper, cucumbers, feta cheese, and olives.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add cooked vermicelli to the salad and stir well.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Serving size: 1 cup
- Calories: 250
- Fat: 10g
- Saturated fat: 2g
- Cholesterol: 15mg
- Sodium: 200mg
- Carbohydrates: 35g
- Dietary fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Refreshing and flavorful
- Perfect for warm-weather gatherings
- Loaded with fresh vegetables and protein
- Pairs well with grilled chicken or fish
User Comments:
- "This salad is absolutely delicious! It's so easy to make and always a crowd-pleaser."
- "I love the combination of flavors in this dish. The tomatoes, bell peppers, and cucumbers give it a great balance of acidity and sweetness."
- "I'm not usually a fan of vermicelli, but I was pleasantly surprised by how well it works in this salad."
Special Precautions and Tips:
- Use ripe, flavorful tomatoes for the best taste.
- If you don't have kalamata olives, you can use black olives instead.
- To make the salad ahead of time, prepare all the ingredients and keep them separate in the refrigerator. Combine and toss just before serving.
