Summary

Ingredients

• 300 g zucchini
• 500 g tomato (s) (vine tomatoes)
• 2 bell peppers, yellow
• 2 red pepper (s)
• 2 bell pepper (s), green
• 250 g shallot (s), or mild onions
• 400 g feta cheese
• 200 g ciabatta
• 1 tablespoon honey
• 3 clove (s) garlic
• 4 tablespoon vinegar (white wine vinegar)
• 2 tablespoon wine, white
• 15 tablespoon olive oil
• 1 tablespoon pesto
• 1 tablespoon mustard (Dijon)
• possibly basil

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Instructions

1. Clean, grill, peel and quarter the peppers. Cut the zucchini into very thin slices (this works very well lengthways with the asparagus or asparagus peeler), also cut the tomatoes into slices, removing the stem end. Cut the shallots or onions into thin rings. Crumble the feta, cut the ciabatta lengthways into slices and toast until crispy. (You can also use bread from the day before, and the salad tastes good even with hearty farmer`s bread.)
2. Mix honey with mustard, 2 cloves of squeezed garlic, white wine, vinegar, 10 tablespoons of olive oil, pesto, salt and pepper in a blender.
3. Heat the remaining olive oil and fry the zucchini slices along with the remaining garlic.
4. Fill a large bowl or casserole dish (preferably made of glass) alternately with bread (can also be rubbed with garlic beforehand), peppers, feta crumbs, zucchini, onions and tomatoes. Sprinkle each layer with the vinaigrette, lightly salt and pepper the tomatoes and zucchini. The conclusion should be tomatoes. Let the salad stand for at least 3 hours. Finished!
5. Decorated with basil leaves if you like.
6. This salad can also be prepared wonderfully the evening before, but then the bread should be cut a little thicker.