Directions:
- Peel the zucchini, slice lengthwise and remove seed, then slice 1/4 to 3/8 inches thick.
- Seed the tomatoes, and cut in pieces similar in size to the zucchini.
- Drain the oil from the anchovies and cut fillets in half.
- Place all the ingredients in a bowl, at the seasoning, pepper, and a good virgin olive oil and toss to coat. Taste for salt and spice, adding to suit your taste.
- You can serve it immediately, or let it marinate in the refrigerator for a couple of hours.
- Serve with a good Italian bread to mop the plate when the salad is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.82 Kcal (678 kJ) | ||
| Calories from fat | 142.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 24% | |
|---|---|---|---|
| Cholesterol | 8.5mg | 3% | |
| Sodium | 369.67mg | 15% | |
| Potassium | 202.62mg | 4% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 203.46 Kcal (852 kJ) | ||
| Calories from fat | 178.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.85g | 24% | |
|---|---|---|---|
| Cholesterol | 10.69mg | 3% | |
| Sodium | 464.77mg | 15% | |
| Potassium | 254.75mg | 4% | |
| Total Carbs | 2.65g | 1% | |
| Sugars | 1.75g | 6% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 4.54g | 7% | |
| Vitamin C | 11.7mg | 16% | |
| Iron | 0.7mg | 3% | |
| Calcium | 37.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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