Summary

Ingredients

• 400 g pita bread (s)
• 100 ml water
• 8 tablespoon balsamic vinegar
• 1 small onion (s)
• 1 bay leaf
• 10 tablespoon olive oil
• 2 cloves garlic
• 2 teaspoons oregano, dried
• 1 teaspoon rosemary needles, crushed
• 1 teaspoon basil, fresh
• 2 tablespoon parsley, fresh
• 300 g cherry tomato (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 bunch spring onion (s)
• 8 tomato (s), dried
• salt and pepper

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Instructions

1. Cut the bread into approx. 2 x 2 cm cubes and leave to dry, either overnight or in the oven for approx. 1 hour at 50 ° C.
2. Put the water, balsamic vinegar and the bay leaf in a saucepan. Peel the onion, cut into eighths and also add to the saucepan. Bring the stock to the boil and cook for 3 minutes. Remove from the stove, allow to cool and only then remove the onions and bay leaf.
3. Peel off the garlic cloves and chop finely. Wash and finely chop the parsley. Wash and chop the basil. Add the garlic and herbs to the olive oil and stir well.
4. Wash and quarter the tomatoes. Wash and clean the peppers and cut into small pieces. Clean the spring onions and cut into rings. Drain the sun-dried tomatoes and cut into small pieces. Mix the vegetables and season with salt and pepper.
5. Now place the bread in a large bowl and gradually drizzle all of the herb oil over it, then stir carefully and let it soak in for about 10 minutes. Then drizzle the balsamic sauce over the bread, stir carefully again and let it steep for at least 10 minutes.
6. Mix the vegetables with the bread just before serving. If necessary, season again with salt and pepper and a little olive oil.