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Grčka salata sa fetom, maslinama i origanom

Grčka salata sa fetom, maslinama i origanom
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Nutritivne vrednosti

Po porciji od 340 g

% dnevne vrednosti na osnovu ishrane 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 ugljeni hidrati 18.0g
6% DV
Vlakna5.0g
Skrob4.0g
Šećeri9.0g
Proteini 17.0g
34% DV
Životinjski proteini15.0g
Biljni proteini2.0g

O proizvodu

Grčka salata sa dosta fete, krastavcem, zelenom paprikom, paradajzom, maslinama, lukom, maslinovim uljem i origanom. Bogata je mastima i natrijumom, s umerenim udelom proteina i relativno malo ugljenih hidrata.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)9.0mcg30%
Holin32.0mg6%
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%Poluvreme
Kalcijum720.0mg72%
Bakar140.0mcg16%
Gvožđe2.2mg12%
Magnezijum42.0mg10%
Fosfor430.0mg61%
Kalijum520.0mg11%
Selen22.0mcg40%
Natrijum1450.0mg63%
Cink3.3mg30%

Horiatiki salata sa fetom, maslinama i origanom

Uvod


Ovo je grčka seoska salata u svom najvernijem obliku: svetla, slankasta i beskompromisno jednostavna. Uspeh jela zavisi od kvaliteta povrća, čvrstine fete i uzdržane upotrebe maslinovog ulja. Ništa nije prikriveno; svaki element mora ostati jasan, hladan i izražajno začinjen.

Osnovne informacije o receptu


  • Kategorija jela: Salata

  • Kuhinja ili poreklo: Grčka

  • Vrsta obroka: Predjelo ili lagano glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 340 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 0 minuta

  • Ukupno vreme: 15 minuta

  • Težina: Lako


    • Oprema


  • Kuvarski nož

  • Daska za sečenje

  • Posuda za mešanje

  • Tanjir za serviranje


    • Sastojci


  • Feta sir, 80 g

  • Krastavac, 90 g, oljušten ako je kora tvrda, isečen na debele polumesece

  • Zelena paprika, 35 g, očišćena od semenki i isečena na uske trake

  • Paradajz, 85 g, isečen na kriške

  • Crni luk, 20 g, vrlo tanko narezan

  • Masline, 15 g, bez koštica

  • Maslinovo ulje, 12 g

  • Semenke bundeve, 8 g

  • Sušeni origano, 1 g


    • Priprema


  • 1. Stavite krastavac, zelenu papriku, paradajz, crni luk i masline u posudu za mešanje. Pažljivo rukujte paradajzom kako bi zadržao oblik i ne pustio previše soka.

  • 2. Dodajte feta sir u jednom komadu ili u velikim, urednim komadima. Sir treba da bude istaknut, a ne da se izgubi među povrćem.

  • 3. Ravnomerno prelijte salatu maslinovim uljem. Povrće treba blago da se sija, bez viška ulja na dnu.

  • 4. Pospite semenke bundeve po površini, pa završite sušenim origanom. Aroma treba da bude čista i biljna.

  • 5. Po želji promešajte samo jednom, vrlo lagano; u suprotnom ostavite salatu složenu. Završna tekstura treba da ostane hrskava, sočna i odvojena, sa netaknutom fetom.


    • Serviranje


    Rasporedite salatu u plitku činiju ili na širok tanjir tako da povrće ostane vidljivo. Stavite fetu odozgo, završite uljem, semenkama i origanom, i poslužite odmah dok je povrće hladno, a sir čvrst.

    Profesionalne napomene


    Koristite zreo paradajz koji ipak ima dovoljno čvrstine da se može uredno seći. Isecite crni luk što tanje kako bi salati dao oštrinu bez preuzimanja glavne uloge. Ravnoteža mora ostati slankasta, sveža i dovoljno suva da salata zadrži oblik na tanjiru.
    VegetarijanskaMediteranskaBez glutenaUravnotežena
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