Bruschetta Layered Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tomato (s)
- 100 g rocket
- 50 g basil
- 250 g mozzarella
- 100 g ham, (pancetta)
- 10 tablespoon olive oil
- 5 tablespoon balsamic vinegar
- 60 g pine nuts, or
- 60 g pumpkin seeds
- 40 g parmesan cheese
- 6 slices ciabatta, or grain bread
- 3 clove (s) garlic
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Fry the pancetta until crispy and allow to cool. Roast the seeds and bread and set aside. Wash the rocket, tomatoes and basil. Cut tomatoes and mozzarella into cubes. Peel the garlic and rub it onto the bread slices as with bruschetta. Now also dice the bread and set aside. Slice the parmesan.
- Spread the rocket loosely in a bowl or casserole dish and cover with the tomatoes. Salt and pepper well and drizzle about 5 tablespoons of olive oil over it. Then spread the basil leaves on the tomatoes. Then the mozzarella. Also season with salt and pepper and drizzle with the balsamic vinegar. Now you crumble the pancetta on the salad and distribute the seeds and the parmesan evenly over it. Finally, or shortly before serving, spread the bread on top (if it stands too long it will unfortunately get mushy) and drizzle the rest of the olive oil over it.
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