Photo: Anna Pelzer
Summer tomato salad served with tomato consommé and tapenade
19 ingredients
Serves 2-3
openrecipes
The flavours of summer are undiminished in this raw salad with salty tapenade. Use vegetarian Worcestershire sauce if desired.
Estimated Nutrition (whole recipe, rough)
265
Calories
8g
Protein
15g
Fat
25g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 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
- 12 ripe tomatoes
- ¼ cucumber
- splash Worcestershire sauce
- splash red wine vinegar
- salt
- 2 garlic
- handful basil
- 1 garlic
- 4 tbsp capers
- 200g/7oz black olives
- splash sherry vinegar
- extra virgin olive oil
- and freshly ground saltblack pepper
- 5 tomatoes
- 3 asparagus
- 5 radishes
- ½ bulb fennel
- 100g/3½oz broad beans
- small bunch baby basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes