Italian Bread Salad with Olive Ciabatta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g ciabatta, (olive), or other white bread
- 100 g tomato (s), or cocktail tomatoes
- 75 g feta cheese
- 30 g pine nuts
- 1 onion (s), young
- 3 tablespoon olive oil, good
- 2 tablespoon vinegar, (quince), or other fruit vinegar
- 1 tablespoon balsamic vinegar
- 1 anchovies, finely chopped
- 1 teaspoon honey
- 1 teaspoon mustard
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Cut the olive ciabatta into bite-sized but not too small cubes and roast dry in a pan over low heat.
- Cut the tomatoes and feta into bite-sized pieces and mix together. Cut the spring onion into very thin rings and add.
- Mix the oil, vinegar, anchovy, honey and mustard into a creamy dressing. Season to taste with salt and pepper. Depending on how hot the vinegar is, dilute the dressing with a little water.
- Mix the dressing, tomatoes, feta and spring onions well. Put the toasted bread on top but do not mix it yet. Brown the pine nuts dry in the remaining heat of the pan and add. Tear up the basil, pour over it, mix well and serve immediately.
- The amount is intended for 1 person as a main course. Small portions of the bread salad can also be used as a starter.
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