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🍽️ Crispy Tomato Bread Salad with Homemade Pesto

1155 kcal · 30 min · 4 servings

Ingredients

• 1 bunch basil
• 0.5 bunch flat-leaf parsley
• 2 tbsp pine nuts
• 1 garlic clove
• 1 tsp salt
• 200 ml olive oil
• 2 tbsp freshly grated Parmesan
• 4 tomatoes
• 150 g ciabatta
• pepper (from the mill)
• balsamic vinegar

Instructions

1. 1. Wash the basil and parsley thoroughly.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the stems.
4. 4. Set aside a few nice leaves for decoration.
5. 5. Peel the garlic.
6. 6. Chop the garlic roughly.
7. 7. Put the pine nuts into a mortar.
8. 8. Add the chopped garlic.
9. 9. Add the salt.
10. 10. Put the chopped basil and parsley leaves into the mortar.
11. 11. Crush the ingredients into a paste using a pestle.
12. 12. Keep three tablespoons of olive oil aside for later.
13. 13. Add the remaining olive oil gradually to the pesto.
14. 14. Stir in the grated parmesan.
15. 15. Pour boiling water over the tomatoes.
16. 16. Peel the tomatoes after letting them sit for a moment.
17. 17. Cut the tomatoes into quarters.
18. 18. Remove the stem end and the core.
19. 19. Cut the tomato quarters in half again.
20. 20. Cut the bread into bite-sized pieces.
21. 21. Fry the bread pieces until crispy in the reserved olive oil.
22. 22. Add the tomato pieces to the croutons.
23. 23. Season the mixture with salt and pepper.
24. 24. Heat everything up briefly.
25. 25. Finish the salad with a splash of vinegar.
26. 26. Serve the tomato bread salad on plates.
27. 27. Drizzle the salad with the pesto.
28. 28. Garnish the salad with the chopped herb leaves.

Nutrition per serving

• kcal: 1155
• Protein: 15 g · Fett/Fat: 102 g · Carbs: 47 g