Tuscan Bread Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 21 ozs Ciabatta (day old)
- 8 Tbsps olive oil
- 8 Tomatoes
- 1 oz fresh Basil
- ½ cup black Olives (pitted)
- 2 Red onions
- 1 garlic clove
- ½ Cucumber
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- Sea salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Skillet, 1 Baking sheet oder ofenfeste Platte, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Aluminum foil
Preparation steps
1.
Slice the ciabatta into cubes. Saute in 3 tbsp of olive oil until golden brown and crispy. Drain the croutons on paper towel.
2.
Rinse the tomatoes, remove the stems and slice into wedges.
3.
Remove the basil leaves from the stems. Coarsely chop.
4.
Slice the olives in half.
5.
Peel the onion and slice in half. Slice into strips.
6.
Peel and finely chop the garlic.
7.
Peel the cucumber and slice lengthwise. Remove the seeds and slice.
8.
Put the tomatoes, olives, onion, cucumber and garlic in a dish. Mix with the remaining oil, balsamic vinegar and lemon juice. Season to taste with salt and pepper. Allow to marinate for 10 minutes.
9.
To finish: mix in the basil and croutons. Season to taste again and serve.
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