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Sun-Dried Tomato and Feta Salsa
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
649
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 red onion
- 1 garlic clove
- 3 green Pepperoncini (jarred)
- 6 sun-dried Tomatoes
- 250 grams yellow and red Cherry tomatoes
- 1 handful parsley
- 2 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- salt
- 1 pinch sugar
- freshly ground peppers
- 2 Tbsps olive oil
- 100 grams Feta
- 4 small Flatbread
- Basil (for garnish)
Preparation steps
1.
Peel the onion and garlic. Coarsely chop the onion, and finely chop the garlic. Drain and slice the peppers. Chop the sun-dried tomatoes. Rinse, trim, and slice the cherry tomatoes. Rinse and dry the parsley. Remove the leaves and finely chop.
2.
Combine the vinegar, lemon juice, and oil in a bowl. Season to taste with the salt, pepper, and sugar. Add the prepared ingredients, then crumble the feta cheese over the top. Mix well to combine, and let marinate for 10 minutes before serving.
3.
Toast the flatbreads on a hot grill. Spread the salsa over the flatbread, garnish with the basil, and serve.
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