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🥗 Crunchy Ciabatta Salad with Tomatoes and Mozzarella

496 kcal · 30 min · 4 servings

Ingredients

• 150 g whole grain ciabatta
• 1 clove garlic
• 1 sprig rosemary
• 6 tbsp olive oil
• 400 g colorful cherry tomatoes
• 1 shallot
• 1 tbsp white balsamic vinegar
• salt
• pepper
• 0.5 bunch basil (10 g)
• 2 bags FRoSTA Vegetable Pan alla Toscana (480 g each)
• 125 g mozzarella balls (45% fat in dry matter)

Instructions

1. 1. Cut the whole grain ciabatta into cubes of about 2 cm.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the rosemary and shake it dry.
4. 4. Pluck the rosemary needles from the stems and chop them finely.
5. 5. Heat 2 tablespoons of olive oil in a pan.
6. 6. Add the bread cubes, garlic, and rosemary to the hot pan.
7. 7. Fry the mixture over medium heat for 6 to 8 minutes until golden brown.
8. 8. Remove the roasted cubes from the pan and set them aside.
9. 9. Trim and wash the tomatoes.
10. 10. Halve or quarter the tomatoes.
11. 11. Peel the shallot.
12. 12. Slice the shallot into thin rings.
13. 13. Mix the vegetables with 2 tablespoons of olive oil and balsamic vinegar.
14. 14. Season the vegetable mixture with salt and pepper.
15. 15. Wash the basil and shake it dry.
16. 16. Pluck the basil leaves from the stems.
17. 17. Add the frozen FRoSTA Vegetable Pan alla Toscana and the remaining oil to the pan.
18. 18. Cook the vegetables over medium heat for 11 to 12 minutes.
19. 19. Stir the vegetables occasionally while cooking.
20. 20. Gently mix the warm vegetables with the prepared salad ingredients.
21. 21. Divide the mixture among 4 plates.
22. 22. Top the salad with mozzarella balls and fresh basil leaves.

Nutrition per serving

• kcal: 496
• Protein: 13 g · Fett/Fat: 34 g · Carbs: 30 g