Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
959
Calories
30g
Protein
26g
Fat
153g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
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
- 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
- 3 tablespoons olive oil
- Kosher salt and cracked black pepper
- 1/4 cup red wine vinegar
- 1 tablespoon drained capers
- 2 teaspoons grated lemon zest
- 1 garlic clove, minced
- 1/2 cup extra virgin olive oil
- 1 cup thinly sliced red onion
- 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cucumber, peeled, seeded, and chopped
- 1 fennel bulb, trimmed and thinly sliced, fronds reserved
- 1/2 cup pitted and halved Niçoise olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup shaved Parmigiano-Reggiano cheese
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