Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
340
Calories
7g
Protein
15g
Fat
53g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 medium spring onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces
- 1 garlic clove, finely grated
- 2-3 large heirloom tomatoes, sliced
- 6 small red tomatoes, cut into wedges
- 2 pints small cherry tomatoes, halved
- 1/2 cup fresh lime juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 bunch chives, cut into 1" pieces
- 1/4 bunch dill with tender stems and blossoms, cut into 1" pieces
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/4 cup fresh tarragon leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes