Colorful Bread Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ day-old Ciabatta
- 8 Tbsps olive oil
- 400 grams Cherry tomatoes
- 2 red onions
- 1 garlic clove
- 1 Cucumber
- 1 Tbsp white balsamic vinegar
- 1 Tbsp lemon juice
- Sea salt
- freshly ground peppers
- 2 Tbsps freshly chopped Dill
- 200 grams Feta
Preparation steps
1.
Cut ciabatta into slices. Heat 3 tablespoons olive oil in a frying pan and toast ciabatta on both sides until golden brown and crispy. Remove from pan, place on paper towel and cut into chunks.
2.
Rinse tomatoes and cut in half. Peel onions, cut in half and cut into strips. Peel garlic and chop finely. Rinse cucumber, trim (peel if desiredl), cut in half lengthwise and cut into slices.
3.
Put prepared vegetables in a bowl. Mix with remaining oil, balsamic vinegar and lemon juice. Season with salt and pepper and let stand for about 10 minutes.
4.
Then add dill, crumbled feta and mix in bread. Season to taste and serve.
