greek

Barley Rusks with Tomato, Capers, and Feta

Name: Barley Rusks with Tomato, Capers, and Feta
Yield: 1 serving
Cuisine: greek
Ingredients: 76 g barley rusk; 240 g tomato, grated; 131 g cucumber, sliced; 65 g feta cheese, crumbled; 24 g olive oil; 16 g capers, drained; 11 g red wine vinegar; 2 g dried oregano; 0.54 g black pepper

This dish pairs barley rusk with tomato, grated, feta cheese, crumbled and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

22 g Protein

39 g Carbohydrates

46 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g barley rusk 93 kcal
240g tomato, grated 43 kcal
131g cucumber, sliced 20 kcal
65g feta cheese, crumbled 261 kcal
24g olive oil 212 kcal
16g capers, drained 4 kcal
11g red wine vinegar 9 kcal
1.09 tsp (2g) dried oregano 6 kcal
0.27 tsp (1g) black pepper 1 kcal

Cooking instructions

barley rusk
Lightly dampen the barley rusk with a few drops of water so it softens slightly but stays crunchy.
tomatocucumber
Top with grated tomato and scatter sliced cucumber over it.
feta cheeseolive oilcapersred wine vinegar
Add feta and capers, then drizzle with olive oil and vinegar.
dried oreganoblack pepper
Season with oregano and black pepper. Let sit 2 minutes so flavors meld.
Serve immediately as a hearty salad-meal.