Bread and Cherry Tomato Salad
(3 votes)
(3 votes)
Bread and cherry tomato salad - Fresh tomatoes bursting with flavor!
Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
499
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious salad is a great source of the antioxidant lycopene from the tomatoes.
Use whole wheat bread instead of white bread in this salad for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 kcal | (24 %) | ||
| Protein | 18.67 g | (19 %) | ||
| Fat | 26.38 g | (23 %) | ||
| Carbohydrates | 48.52 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.19 g | (17 %) |
more nutritional values
| Vitamin A | 39.41 mg | (4,926 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.01 mg | (17 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 131.97 μg | (44 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 5.08 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108.66 mg | (114 %) | ||
| Potassium | 735.38 mg | (18 %) | ||
| Calcium | 320.18 mg | (32 %) | ||
| Magnesium | 39.84 mg | (13 %) | ||
| Iron | 2.95 mg | (20 %) | ||
| Iodine | 1.1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.05 g | |||
| Cholesterol | 18.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old Ciabatta approx. 5 cups (with sunflower and poppy seeds, if desired), cubed
- 5 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice
- sugar
- 4 cups Cherry tomatoes (red and yellow, cut in two or three chunks each)
- 2 Red onions (sliced into strips)
- 1 clove garlic (finely chopped)
- 1 ¼ cups fresh Mozzarella (diced)
- 1 handful Basil (a few leaves set aside for garnish, the rest sliced)
Preparation steps
1.
Fry the ciabatta in 2-3 tbsp olive oil until crispy. Drain on kitchen paper.
2.
Whisk together the remaining oil with the balsamic vinegar, lemon juice and a pinch of sugar and season with salt and ground black pepper.
3.
Mix all the ingredients together and pour over the dressing, mixing thoroughly. Divide between shallow bowls and serve garnished with the reserved basil.
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