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Panzanella Restaurant Salad With Heirloom Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7243
Energy (kCal)291.1465
Carbohydrates (g)58.3599
Total fats (g)4.1672
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside. | 2. In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together. | 3. Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together. | 4. Taste and adjust seasonings accordingly. | 5. Before serving, add toasted ciabatta bread and toss together. Drizzle with extra-virgin olive oil and garnish with a basil leaf. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 6 cut 241.2594 52.1388 11.7949 2.6807
    cherry tomato 7 quartered - - - -
    red onion 1 ounce cut sliced 22.9631 2.285 0.2296 1.3721
    cucumber 1 peeled sliced sliced 15.6 3.7752 0.6759999999999999 0.1144
    basil leaf 15 - - - -
    ciabatta 1 cup cubed - - - -
    extra virgin olive oil 10 tablespoons - - - -
    red wine vinegar 4 tablespoons 11.324000000000002 0.1609 0.0238 0.0
    water 4 tablespoons 0.0 0.0 0.0 0.0
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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