Italian Bread Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Ciabatta (day-old, about 500 grams)
- 8 Tbsps olive oil
- 1 Red onion
- 2 yellow Bell pepper
- 300 grams Cherry tomatoes
- 1 garlic clove
- 150 grams Grape seedless (red and green)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- Sea salt
- 1 pinch sugar
- peppers
- 2 Tbsps coarsely cut Basil
Preparation steps
1.
Cut ciabatta into large cubes. Heat 3 tablespoons of olive oil in a pan and cook bread cubes until golden brown and crispy. Drain on paper towels. Peel and halve onion, cut into strips. Rinse and halve bell peppers, remove seeds and ribs, cut into strips. Heat 1 tablespoons of oil in a pan and saute onion and peppers for about 1-2 minutes. Remove from heat.
2.
Rinse and halve tomatoes. Peel garlic and chop finely. Rinse and halve grapes.
3.
Arrange prepared vegetables with grapes in a bowl. Mix with remaining oil, balsamic vinegar and lemon juice. Season with salt, sugar and pepper and let stand for about 10 minutes.
4.
Add basil and bread cubes. Season to taste and serve.
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