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🍽️ Mediterranean Ciabatta Layer Salad

846 kcal · 50 min · 4 servings

Ingredients

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

Instructions

1. 1. Remove the seeds from the peppers.
2. 2. Roast the whole peppers in the pan.
3. 3. Peel off the charred skin from the peppers.
4. 4. Cut the peppers into quarters.
5. 5. Slice the zucchini into very thin long strips using a vegetable peeler.
6. 6. Slice the tomatoes.
7. 7. Remove the hard stem base from the tomato slices.
8. 8. Slice the shallots or onions into thin rings.
9. 9. Crumble the feta cheese by hand.
10. 10. Slice the ciabatta loaves lengthwise.
11. 11. Toast the ciabatta slices until crispy.
12. 12. Place honey, mustard, two pressed garlic cloves, white wine, white wine vinegar, 10 tablespoons of olive oil, pesto, salt, and pepper into a blender.
13. 13. Blend the mixture until smooth.
14. 14. Heat the remaining olive oil in a pan.
15. 15. Fry the zucchini slices together with the remaining garlic in the pan.
16. 16. Layer a large bowl or baking dish alternately.
17. 17. Place bread, peppers, feta, zucchini, onions, and tomatoes into the bowl.
18. 18. Drizzle some dressing over each layer.
19. 19. Lightly salt and pepper the tomato and zucchini layers.
20. 20. Finish with the tomatoes.
21. 21. Let the salad marinate for at least 3 hours.
22. 22. Garnish the salad with fresh basil leaves if desired.

Nutrition per serving

• kcal: 846
• Protein: 27 g · Fett/Fat: 57 g · Carbs: 55 g