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🍽️ Crunchy Ciabatta Salad with Arugula and Tomato

441 kcal · 30 min · 4 servings

Ingredients

• 500 g Ciabatta from the day before (1 Ciabatta)
• Olive oil
• 6 Tomatoes
• 200 g Arugula
• 2 Red Onions
• 1 Cucumber
• 1 Garlic Clove
• 80 ml Vegetable Broth
• 3 tbsp White Balsamic Vinegar
• 2 tbsp Lemon Juice
• 1 tsp Hot Mustard
• 1 Pinch Sugar
• Sea Salt
• Pepper (from the mill)
• Basil (for garnish)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius. Set the function to top and bottom heat.
2. 2. Slice the ciabatta bread into thin pieces. Arrange the slices on a baking sheet. Drizzle with some olive oil. Bake the slices for about 5 minutes in the oven. Remove them when they are golden brown and crispy.
3. 3. Wash the tomatoes. Cut out the hard stem area. Slice the tomatoes into wedges. Wash the arugula. Remove any wilted leaves. Tear the leaves into smaller pieces. Let the arugula drain. Peel the onions. Halve the onions. Slice them into thin strips. Wash the cucumber. Peel the cucumber if desired. Slice the cucumber into thin rounds.
4. 4. Peel the garlic. Chop the garlic finely. Put the garlic in a bottle. Put the broth in the bottle. Put the balsamic vinegar in the bottle. Put the lemon juice in the bottle. Put the mustard in the bottle. Put the sugar in the bottle. Put the salt in the bottle. Put the pepper in the bottle. Put about 60 milliliters of olive oil in the bottle. Seal the bottle. Shake the bottle vigorously to mix the dressing. Taste the dressing. Adjust the seasoning if needed.
5. 5. Divide all the prepared salad ingredients among plates. Top with the toasted ciabatta slices. Garnish the salad with fresh basil. Drizzle with the dressing just before serving.

Nutrition per serving

• kcal: 441
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 72 g