Tomato, Cucumber and Cured Olive Chopped Salad with Petit Epeautre

Tomato, Cucumber and Cured Olive Chopped Salad with Petit Epeautre

recipe by

410
calories
18
ingredients
4
servings
3.612

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Ingredients

1 cup pearl barley petit épeautre, or farro
1/2 tsp sea salt
1 large garlic cloves – skinned
2 sprigs rosemary
4 sprigs thyme
2 tbsps wine vinegar aged balsamic
1 shallots small, – skinned and finely chopped
1/4 tsp sea salt
2 tomatoes medium beefsteak, – seeded and cut in 1/8” cubes
1 cucumber medium, – peeled, seeded and cut in 1/8” cubes
1/3 cup black olives pitted cured, – coarsely chopped
1 bunch fresh chives – finely chopped, use kitchen scissors

Nutrition Facts

410
calories
21
g fat
4
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 410
Calories From Fat 190
% Daily Value*
Total Fat 21g
32%
Saturated Fat 3g
15%
Trans Fat g
Cholesterol 0mg
0%
Sodium 250mg
10%
Potassium 560mg
16%
Total Carbohydrates 52g
17%
Dietary Fiber 11g
44%
Sugars 4g
Protein 8g
16%
Vitamin A
25%
Vitamin C
25%
Calcium
8%
Iron
15%

Weight Watchers Points

PointsPlus: 11
SmartPoints: 13