Colorful Tomato Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
11772
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 11,772 cal. | (561 %) | ||
| Protein | 608.8 g | (621 %) | ||
| Fat | 939.43 g | (810 %) | ||
| Carbohydrates | 227.14 g | (151 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.55 g | (19 %) |
more nutritional values
| Vitamin A | 5,555.87 mg | (694,484 %) | ||
| Vitamin D | 17.01 μg | (85 %) | ||
| Vitamin E | 8.86 mg | (74 %) | ||
| Vitamin B₁ | 6.82 mg | (682 %) | ||
| Vitamin B₂ | 36.17 mg | (3,288 %) | ||
| Niacin | 186.09 mg | (1,551 %) | ||
| Vitamin B₆ | 18.45 mg | (1,318 %) | ||
| Folate | 1,449.68 μg | (483 %) | ||
| Pantothenic acid | 41.69 mg | (695 %) | ||
| Biotin | 110.5 μg | (246 %) | ||
| Vitamin B₁₂ | 71.87 μg | (2,396 %) | ||
| Vitamin C | 50.17 mg | (53 %) | ||
| Potassium | 3,457.36 mg | (86 %) | ||
| Calcium | 21,152.3 mg | (2,115 %) | ||
| Magnesium | 869.23 mg | (290 %) | ||
| Iron | 31.85 mg | (212 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 123.41 mg | (1,543 %) | ||
| Saturated fatty acids | 640.68 g | |||
| Cholesterol | 3,785.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Zucchini
- 450 grams Cherry tomatoes
- 3 red onions
- 80 grams black Olives
- 4 sprigs thyme
- 1 handful Basil
- 150 Feta
- salt
- freshly ground peppers
- 4 Tbsps white balsamic vinegar
- 120 milliliters olive oil
- 6 slices Farmhouse bread
- 100 grams Arugula
Preparation steps
1.
Rinse the zucchini and pat dry. Remove the ends, and thinly slice. Rinse and halve the cherry tomatoes. Peel the onions and cut into eighths or large pieces. Drain the olives. Rinse the herbs and pat dry. Coarsely crumble the feta cheese. Place all the ingredients into a tall jar, and season to taste with salt and pepper. Mix in the the vinegar and the olive oil, and seal tightly. Shake well to mix thoroughly.
2.
Let infuse for at least 30 minutes. Toast the breadbriefly under a hot broiler. Adjust the seasoning, if necessary, then spread the salad over the bread. Garnish with the arugula and basil, and serve.
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