Italian Bread Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams stale white bread (Italian white bread)
- salt
- 5 Tomatoes
- 1 red onion
- 1 Cucumber
- 1 lemon
- olive oil
- peppers (from the mill)
- 4 Tbsps black Olives
- 1 Tbsp Wine vinegar
Preparation steps
1.
Cut the bread into bite-sized pieces and soak in cold water with 1 pinch of salt. When it is well soaked, crumble and put in a salad bowl.
2.
Rinse the tomatoes and dice. Peel the onion and cut into wedges. Rinse the cucumber and halve lengthwise. Cut into slices and combine with the tomatoes and onion with the bread. Rinse the lemon and cut away the peel, with a knife or a zester, as thinly as possible, so no white is removed. Cut into thin strips and add to the salad. Drizzle with plenty of olive oil and season with salt and pepper. Place in the refrigerator. Before serving, whisk together the wine vinegar and olive oil. Mix well again.
To serve: Distribute onto plates.
3.
4.
