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Grčka salata s fetom, maslinama i origanom

Grčka salata s fetom, maslinama i origanom
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Nutritivne vrijednosti

Po porciji od 340 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 520 kcal
26% DV
Ukupne masti 44.0g
68% DV
Mononezasićene masti18.5g
Polinezasićene masti2.5g
Zasićene masti20.0g
Trans masti0.8g
Ukupni ugljikohidrati 18.0g
6% DV
Vlakna5.0g
Škrob4.0g
Šećeri9.0g
Proteini 17.0g
34% DV
Životinjski proteini15.0g
Biljni proteini2.0g

O proizvodu

Grčka salata s puno fete, krastavcem, zelenom paprikom, rajčicom, maslinama, lukom, maslinovim uljem i origanom. Bogata je mastima i natrijem, umjereno sadrži proteine te ima relativno malo ugljikohidrata.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)9.0mcg30%
Kolin32.0mg6%
Folat (B9)75.0mcg19%
Niacin (B3)1.4mg9%
Pantotenska kiselina (B5)0.8mg16%
Riboflavin (B2)0.8mg62%
Tiamin (B1)0.1mg8%
Vitamin A210.0mcg23%
Vitamin B122.0mcg83%
Vitamin B60.3mg18%
Vitamin C52.0mg58%
Vitamin D0.7mcg3%
Vitamin E1.8mg12%
Vitamin K42.0mcg35%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij720.0mg72%
Bakar140.0mcg16%
Željezo2.2mg12%
Magnezij42.0mg10%
Fosfor430.0mg61%
Kalij520.0mg11%
Selen22.0mcg40%
Natrij1450.0mg63%
Cink3.3mg30%

Horiatiki salata s fetom, maslinama i origanom

Uvod


Ovo je grčka seoska salata u svom najtočnijem obliku: svježa, slankasta i beskompromisno jednostavna. Uspjeh jela ovisi o kvaliteti povrća, čvrstoći fete i suzdržanosti u količini maslinova ulja. Ništa nije prikriveno; svaki element mora ostati zaseban, hladan i izražajno začinjen.

Osnovne informacije o receptu


  • Kategorija jela: Salata

  • Kuhinja ili podrijetlo: Grčka

  • Vrsta slijeda: Predjelo ili lagano glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 340 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 0 minuta

  • Ukupno vrijeme: 15 minuta

  • Težina: Lako


    • Oprema


  • Kuharski nož

  • Daska za rezanje

  • Zdjela za miješanje

  • Tanjur za posluživanje


    • Sastojci


  • Feta sir, 80 g

  • Krastavac, 90 g, oguljen ako je kora tvrda, narezan na debele polumjesece

  • Zelena paprika babura, 35 g, očišćena od sjemenki i narezana na uske trakice

  • Rajčica, 85 g, narezana na kriške

  • Luk, 20 g, vrlo tanko narezan

  • Masline, 15 g, bez koštica

  • Maslinovo ulje, 12 g

  • Bučine sjemenke, 8 g

  • Sušeni origano, 1 g


    • Postupak


  • 1. Stavite krastavac, zelenu papriku, rajčicu, luk i masline u zdjelu za miješanje. S rajčicama rukujte nježno kako bi zadržale oblik i ne pustile previše soka.

  • 2. Dodajte feta sir u jednom komadu ili u velikim, urednim komadima. Sir treba biti istaknut, a ne nestati među povrćem.

  • 3. Ravnomjerno pokapajte salatu maslinovim uljem. Povrće treba lagano sjajiti, bez nakupljanja ulja.

  • 4. Po površini rasporedite bučine sjemenke, zatim završite sušenim origanom. Aroma treba biti čista i herbalna.

  • 5. Po želji promiješajte samo jednom, vrlo lagano; u suprotnom ostavite salatu složenu. Završna tekstura treba ostati hrskava, sočna i odvojena, s netaknutom fetom.


    • Serviranje i posluživanje


    Rasporedite salatu u plitku zdjelu ili na široki tanjur tako da povrće ostane vidljivo. Stavite fetu na vrh, dovršite uljem, sjemenkama i origanom te poslužite odmah dok je povrće hladno, a sir čvrst.

    Profesionalne napomene


    Koristite zrele rajčice koje imaju dovoljno strukture da se mogu uredno rezati. Luk narežite što tanje kako bi salati dao oštrinu bez da njome dominira. Ravnoteža mora ostati slankasta, svježa i dovoljno suha da salata ostane skladno složena na tanjuru.
    VegetarijanskaMediteranskaBez glutenaUravnotežena
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