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Tomato and Herbed Ricotta Salata Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8404
Energy (kCal)260.525
Carbohydrates (g)56.35
Total fats (g)1.9955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese. | 2. Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt. | 3. Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes. | 4. To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta salata 1/2 - - - -
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    oregano 1 teaspoon chopped 2.65 0.6892 0.09 0.0428
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    tomato 5 ripe cut 209.3 46.41 10.92 1.82
    cherry tomato 1/2 halved - - - -
    salt coarse - - - -
    black pepper ground - - - -
    extra virgin olive oil 4 tablespoons - - - -
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    oregano 2.65 0.6892 0.09 0.0428

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



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