Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
629
Calories
15g
Protein
15g
Fat
107g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups rustic Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 cup extra-virgin olive oil (Use a really nice fruity olive oil)
- Kosher salt and pepper
- 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces (Use Heirloom, if possible)
- 3 tablespoons red wine vinegar
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin (Or more, to taste)
- 1 shallot, sliced thin
- 1/4 cup chopped fresh basil (Or more, to taste)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes