Summary

Ingredients

• 4 medium tomato (s)
• 0.25 ¼ cucumber (s)
• 1 medium onion (s)
• 4 cloves garlic
• 1 bunch chives
• 1 bunch thyme
• salt and pepper
• 4 tablespoon olive oil
• 1 bottle sauce (garlic)
• 1 stick (s) baguette (s)

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Instructions

1. All ingredients are poured into a tightly sealable container.
2. Wash tomatoes, cucumber and chives. Halve and quarter the tomatoes and cut into small pieces. Cut the cucumber into thin slices, then halve and cut into fine strips. Cut the onions into small pieces. Chop the garlic into small pieces. Pluck the thyme leaves from the stems. Season with salt and pepper (be careful with the salt, it is better to add more salt later), then add 4-5 tablespoons of oil. Close the container and shake a few times to mix the ingredients together.
3. Let it steep for half an hour, season to taste and, if necessary, season with salt and pepper, but not too much, as the taste comes automatically later. Let it steep in the fridge overnight.
4. Briefly warm up the baguette in the oven before serving. Cut the chives into rolls. Take the garlic sauce out of the fridge half an hour before serving. Dump the excess stock from the vegetable mixture, then stir once.
5. Cut the baguette into approx. 2 cm thick slices and place on a serving plate. Put a small pile of garlic sauce on each slice, pour the vegetable mixture on top and sprinkle with chives.