My Bread Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g ciabatta or other firm white bread
- 300 g tomato (s) (date, cocktail or vine tomatoes)
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 0.5 ½ cucumber (s) or 1 small farmer`s cucumber
- 3 clove (s) garlic
- 1 bunch spring onion (s)
- 3 stalks celery
- 1 onion (s), red
- 1 tuber fennel
- Balsamic vinegar
- olive oil
- 1 teaspoon mustard
- 30 g cheese (pecorino), rated
- possibly lettuce
Print Recipe
Pin Recipe Instructions
- Cut the bread into larger cubes and fry in olive oil with sliced garlic until the bread is golden yellow. Add the garlic later so that it doesn`t get too dark and bitter.
- Cut spring onions, tomatoes, peppers, cucumber, fennel, celery and onions into slices or small pieces (only halve cocktail tomatoes).
- Prepare a salad dressing with mustard, pepper, salt, balsamic vinegar and olive oil. Mix the salad dressing and the vegetables. Just before serving, drizzle the bread cubes with a little balsamic vinegar and add to the salad so that they are still crispy. Sprinkle with pecorino shavings.
- If you like, you can also have lettuce, e.g., Add romaine lettuce, lettuce is less suitable, it collapses too easily.
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