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🍽️ Crispy Tuscan Bread Salad

611 kcal · 30 min · 4 servings

Ingredients

• 600 g Ciabatta from the day before (1 Ciabatta)
• 8 tbsp olive oil
• 500 g cocktail tomatoes (red and yellow)
• 4 spring onions
• 300 g celery stalks
• 1 red onion
• 1 clove of garlic
• 1 cucumber
• 1 tbsp capers
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• sea salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Cut the ciabatta bread into coarse cubes.
2. 2. Fry the bread cubes in 3 tablespoons of olive oil until golden brown and crispy.
3. 3. Place the toasted pieces on kitchen paper to absorb excess oil.
4. 4. Wash the tomatoes and cut them in half.
5. 5. Wash the spring onions, trim the ends, and slice them into thin rings.
6. 6. Wash the celery, trim it, and cut it into bite-sized pieces.
7. 7. Peel the onion, cut it in half, and slice it into thin strips.
8. 8. Peel the garlic and chop it finely.
9. 9. Peel the cucumber, cut it in half lengthwise, and remove the seeds.
10. 10. Dice the cucumber.
11. 11. Place all the prepared vegetables along with the capers in a large bowl.
12. 12. Add the remaining oil, balsamic vinegar, and lemon juice.
13. 13. Mix everything well.
14. 14. Season with salt and pepper.
15. 15. Let the salad marinate for about 10 minutes.
16. 16. Gently fold in the parsley and the toasted bread cubes.
17. 17. Taste the ingredients once more.
18. 18. Serve the salad.

Nutrition per serving

• kcal: 611
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 85 g