Tomato Zucchini Salad with Feta
Tomato Zucchini Salad with feta - This great barbecue side dish provides many vital substances. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Zucchini is rich in potassium, a mineral which can help gently drain the body and flush out excess fluids.
The tomato and eggplant salad with feta can be topped with pine nuts, sunflower seeds or chopped walnuts.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 25.7 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 62.6 mg | |||
| Cholesterol | 17.4 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Zucchini
- 4 Tbsps olive oil
- salt
- peppers
- 14 ozs Tomatoes
- 7 ozs Cherry tomatoes
- 3 scallions
- 1 bunch Basil
- 2 Tbsps apple cider vinegar
- 4 ozs Feta
Kitchen utensils
Preparation steps
Clean, wash and chop the zucchini. Heat 1 tablespoon of oil in a frying pan and fry the zucchini for 5 minutes at medium heat. Season with salt and pepper.
Clean, wash and chop the tomatoes. Wash and halve the cherry tomatoes. Clean spring onions, wash and cut into rings. Wash basil, shake dry and remove leaves.
Mix the zucchini, tomatoes, cherry tomatoes and basil. Add remaining oil and apple vinegar, mix and season with salt and pepper. Crumble the feta. Serve salad sprinkled with feta.
