Italian Tomato Bread Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g ciabatta from the day before
- 1 clove garlic
- 8 tablespoon oil
- 4 tablespoon balsamic vinegar
- 3 tomato (s)
- 4 stalks basil
- 50 g Parma ham
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the ciabatta into 5 mm thick slices and place on a baking sheet. Squeeze the garlic clove with 3 tablespoons of oil / olive oil, stir it and brush the bread slices with it. Roast in a hot oven at 200 degrees on the middle rack for 5-8 minutes until golden yellow.
- Mix the balsamic vinegar vigorously with 5 tablespoons of oil, salt, pepper and 1/2 teaspoon of sugar.
- Remove the stem from the tomatoes and cut into thin slices.
- Arrange the bread slices on a plate with the tomatoes slightly overlapping. Drizzle with the vinaigrette and let it steep for 10 minutes.
- Pluck the leaves from the basil (or rocket) and spread them on the salad together with the Parma ham just before serving.
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