Breakfast
Greek-style cucumber and olive breakfast bowl
A savoury yogurt bowl with cucumber, tomato, olives and feta.
Servings in this printout: 4
Ingredients
- 200 g cucumber
- 150 g feta
- 80 g cherry tomatoes
- 40 g Kalamata olives
- 2 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 tsp dried oregano
- black pepper
Method
- Cut the cucumber and tomatoes into bite-sized pieces. Halve the olives if needed.
- Spread the yogurt in the bottom of a bowl and drizzle with half the olive oil.
- Add the vegetables, olives and crumbled feta.
- Season with oregano, pepper and the remaining olive oil.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.07 g
- Total carbohydrates (incl. fibre and polyols)
- 3.03 g
- Protein
- 7.93 g
- Fat
- 14.92 g
- GL estimate
- about 0.3 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- feta · Food group average
- cherry tomatoes · Comparison value
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 1 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- feta ·
dairy-category-mean-gi-35 · fineli-11211-2026-10-25 - cherry tomatoes ·
tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-25
Carbohydrate data sources
- KURKKU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JUUSTO, FETAJUUSTO, RASVAA 25 %, VUOHENMAITO, SUOLALIEMESSÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVI, KESKIARVO, KIVETÖN, ÖLJYSSÄ, VIHREÄ/MUSTA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JOGURTTI, MAUSTAMATON, KREIKKALAINEN, RASVAA 7 %, LAKTOOSITON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OREGANO, KUIVATTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Category mean, not a measured GI for the recipe's cream cheese. (Low)CATEGORY_MEAN
- International tables of glycemic index and glycemic load values 2021: a systematic review · GI 22 was measured for whole raw tomato, not cooked tomato sauce. (Moderate)ANALOG
Notes
Feta varies in saltiness. Taste before adding salt.