Summary

Ingredients

• 6 slices ciabatta, thickly cut, from the day before
• 1 clove garlic
• 1 sprig rosemary
• some olive oil
• 0.5 ½ Charentais melon
• 0.33 cucumber (s), organic
• 10 cherry tomato (s)
• 80 g buffalo mozzarella
• 2 spring onion (s)
• 10 olives, black, without a core
• 1 tablespoon balsamic vinegar, light
• 0.5 teaspoon ½ mustard, medium hot
• salt and pepper
• 2 tablespoons extra virgin olive oil
• some basil leaves
• 2 slices Parma ham

Print Recipe Pin Recipe

Instructions

1. Dice the ciabatta and fry in the oil heated with garlic and rosemary on all sides over medium heat until golden brown. Take out of the pan and let cool down.
2. Peel and core the melon and dice the pulp. Halve the cucumber lengthways, remove the seeds and also cut the cucumber meat into cubes. Halve or quarter the cherry tomatoes depending on their size. Clean and wash the spring onions and cut into rings. Dice the mozzarella, cut the olives into rings.
3. For the dressing, mix the balsamic vinegar with the mustard, salt and pepper and fold in the olive oil.
4. Mix the vegetables with the dressing, fold in the bread cubes and season to taste. Sprinkle with finely plucked basil leaves and serve with the Parma ham.