Summary

Ingredients

• 400 g tomato (s), aromatic, also different colors and / or sizes
• 300 g beans, reen, fresh or frozen
• 120 g ciabatta, stale, thinly sliced
• 2 onion (s), red, small
• 200 g canned iant beans, white
• 2 handfuls fresh basil
• 2 cloves garlic)
• 6 tablespoon olive oil
• 4 tablespoon red wine vinegar
• 1 teaspoon sugar, brown
• 150 g sheep cheese, optional
• pepper
• salt

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Instructions

1. Clean green beans, remove threads if necessary and cut off the ends. Cook in boiling salted water for 10-15 minutes, rinse and allow to drain.
2. Preheat the oven to 140 ° C. Cut the ciabatta slices into cubes, edge length approx. 2 cm. Spread the bread cubes on a tray and drizzle with a little olive oil. Press on the garlic cloves and place on the tray. Toast the bread cubes until they are golden brown.
3. Clean the tomatoes and cut into slices or wedges. Rinse and drain the white beans. Cut the small red onions into thin rings. If you want to take the heat out of the onions, put them in a bowl with salt and let the salt remove the heat for 10 minutes.
4. Mix red wine vinegar with 4 tablespoons of olive oil, sugar, pepper and salt and season to taste.
5. Mix the green and white beans with the tomatoes, onions and salad dressing and leave to stand for 5 minutes.
6. Dice the sheep`s cheese and mix with the lettuce with the bread cubes and the coarsely plucked basil and leave to steep for another 5 minutes.
7. The recipe also works great without sheep`s cheese.