← All recipes

🍽️ Colorful bread and vegetable salad with fresh basil

224 kcal · 30 min · 4 servings

Ingredients

• 150 g rye whole grain bread (or spelt bread)
• 1 bell pepper (yellow)
• 1 large beefsteak tomato
• 1 small zucchini
• 0.333 cucumber
• 1 red onion
• 1 bunch arugula
• 0.5 bunch basil
• 3 garlic cloves
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar (white)
• 4 tbsp oil
• salt
• pepper

Instructions

1. 1. Cut the bread into small cubes.
2. 2. Heat one teaspoon of oil in a non-stick pan.
3. 3. Fry the bread cubes until golden brown.
4. 4. Cut the pepper in half lengthwise.
5. 5. Remove the inside and seeds of the pepper.
6. 6. Cut the pepper flesh into cubes.
7. 7. Wash the tomato.
8. 8. Remove the hard stem end of the tomato.
9. 9. Dice the tomato small.
10. 10. Wash the zucchini and the cucumber.
11. 11. Cut the zucchini into thin sticks.
12. 12. Cut the cucumber into thin sticks.
13. 13. Peel the onion.
14. 14. Halve the onion.
15. 15. Cut the onion into thin half rings.
16. 16. Wash the arugula.
17. 17. Remove damaged or yellow leaves from the arugula.
18. 18. Shake the arugula dry.
19. 19. Tear the arugula into smaller pieces if necessary.
20. 20. Peel the garlic cloves.
21. 21. Chop the garlic very finely.
22. 22. Wash the basil.
23. 23. Shake the basil dry.
24. 24. Set aside a few basil leaves for decoration.
25. 25. Chop the rest of the basil.
26. 26. Mix all ingredients except the arugula in a bowl.
27. 27. Season the mixture well.
28. 28. Let the salad marinate for at least one hour.
29. 29. Fold in the arugula into the salad.
30. 30. Portion the salad into small bowls.
31. 31. Serve the salad garnished with the reserved basil leaves.

Nutrition per serving

• kcal: 224
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 23 g