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🍽️ Fresh Tomato and Arugula Salad with Crispy Cheese Bruschetta

385 kcal · 30 min · 4 servings

Ingredients

• 750 g tomatoes
• 100 g green olives (stuffed with pepper)
• 1 red onion
• 1 bunch arugula
• 1 bunch basil
• 0.5 bunch oregano
• 3 tbsp vegetable broth
• 3 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 1 pinch sugar
• 4 tbsp olive oil
• 2 mozzarella balls (125g each)
• 8 smaller slices whole grain bread

Instructions

1. 1. Wash the tomatoes thoroughly and slice them into thick rounds.
2. 2. Slice the olives as well.
3. 3. Peel the onion and cut it into very thin rings.
4. 4. Wash the arugula, remove any damaged leaves, and shake it dry.
5. 5. Tear the arugula leaves into small pieces.
6. 6. Add all prepared ingredients (tomatoes, olives, onions, arugula) to a large bowl and toss them gently.
7. 7. Wash the fresh herbs and pat them dry with a kitchen towel.
8. 8. Pluck the leaves off the stems.
9. 9. Add the oregano and half of the basil leaves to the tomato mixture.
10. 10. Whisk the broth, vinegar, salt, pepper, sugar, and oil together in a small bowl to make the dressing.
11. 11. Pour the dressing over the salad ingredients and mix everything well.
12. 12. Finally, season the salad to taste with salt and pepper.
13. 13. Slice the mozzarella cheese.
14. 14. Top the whole grain bread slices with the remaining basil leaves and the mozzarella slices.
15. 15. Place the topped breads on a baking sheet.
16. 16. Preheat the oven to 200 degrees Celsius.
17. 17. Bake the bruschetta in the preheated oven on the upper rack for about 5 minutes, until the cheese melts.
18. 18. Remove the bruschetta from the oven and grind fresh pepper over them.
19. 19. Serve the warm cheese bruschetta alongside the cold tomato salad.

Nutrition per serving

• kcal: 385
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 32 g