Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
306
Calories
6g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Rye Bread | 1 slice (32g) | 83 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1/2 cup very thinly sliced red onion
- 3 cups cubed light rye bread
- 1 garlic clove, peeled
- Fine sea salt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 pound tomatoes, cored and cut into 1-inch chunks
- 2 medium pickling or Persian cucumbers or 1 large European cucumber
- 2 stalks celery, thinly sliced
- 3/4 cup basil leaves, large leaves torn
- 1/4 pound sliced pastrami, coarsely chopped
- 1/4 cup flat-leaf parsley leaves
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