Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- x 1 hard baugette
- x ripe, juicy tomatoes
- x minced onions or scallions
- (red onions look nice)
- x capers
- x minced bell peppers
- x minced fresh garlic
- x minced fresh basil and
- parsley
- x salt, red wine vinegar and
- freshly cracked pepper
- =
Directions
If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it"s fresh and then cut into cubes. Add the remaining ingredients to taste. The bread should make up about ¾ of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isn"t soupy nor is it dry. Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) i think this tastes best at room temperature