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🍽️ Bread Salad with Tomatoes and Rocket

444 kcal · 30 min · 4 servings

Ingredients

• 6 Tomatoes
• 0.5 bunch Arugula
• 1 ball Mozzarella (approx. 125 g)
• 300 g Ciabatta (sliced)
• 30 g Butter
• 1 Garlic clove
• 2 red Onions
• 4 tbsp Olive oil
• 2 tbsp white Balsamic vinegar
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the tomatoes under running water.
2. 2. Remove the hard stem area from the tomatoes.
3. 3. Cut the tomatoes into wedges.
4. 4. Pick the rocket leaves off the thick stems.
5. 5. Wash the rocket leaves thoroughly.
6. 6. Dry the rocket leaves using a salad spinner or kitchen towel.
7. 7. Let the mozzarella drain well.
8. 8. Tear the mozzarella into small, irregular pieces.
9. 9. Cut the bread into small cubes.
10. 10. Melt the butter in a pan.
11. 11. Fry the bread cubes in the melted butter until golden brown.
12. 12. Peel the garlic clove.
13. 13. Press the garlic clove lightly with the flat side of a knife.
14. 14. Add the garlic clove to the pan along with the bread.
15. 15. Turn the bread occasionally so it browns evenly.
16. 16. Peel the onions.
17. 17. Slice the onions into thin rings.
18. 18. Mix the onion rings with the tomatoes.
19. 19. Add the mozzarella to the mixture.
20. 20. Add the oil to the mixture.
21. 21. Add the vinegar to the mixture.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Let the bread pieces cool down slightly.
25. 25. Gently fold the cooled bread pieces into the salad mixture.
26. 26. Divide the salad into small bowls.
27. 27. Garnish the salad with the fresh rocket.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 444
• Protein: 13 g · Fett/Fat: 24 g · Carbs: 43 g