Tomato Salad with Crispy Bread Cubes

Summary

Ingredients

• 6 slices farmer`s bread or similar
• 10 tablespoon olive oil
• 1 kg tomato (s), different varieties
• 1 bunch leaf parsley
• 200 g mini mozzarella or mozzarella, cut into small pieces
• 4 tablespoon balsamic vinegar, light
• 1 teaspoon mustard, grainy
• 1 tablespoon honey
• 50 g seeds, various
• salt and pepper
• 1 shallot (s)

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Instructions

1. Cut the bread into 2 - 3 cm cubes and toast in a pan with 4 - 6 tablespoons of olive oil until golden brown. Season with a little salt and remove from the pan.
2. Wash and clean the tomatoes and cut in halves, quarters or slices depending on the size. Then wash and dry the parsley and pluck the leaves from the stems (leave as they are or roughly chop). Peel the shallot and cut into fine rings. Remove the mozzarella from the juice and drain well.
3. Whisk the remaining oil, vinegar, mustard and honey together. I take a can that is easy to close and shake it vigorously. Then season with salt and pepper.
4. Put the tomatoes, parsley, shallot, mozzarella and the dressing in a large bowl and mix carefully. Arrange on a platter with the toasted bread and seeds.