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🍽️ Tuscan Bread Salad with Egg

465 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 500 g Italian white bread (from the day before)
• salt
• 5 ripe tomatoes
• 2 celery stalks (with greens)
• 10 g parsley (0.5 bunch)
• 1 red onion
• 45 g black pitted olives (3 tbsp)
• 2 tbsp olive oil
• pepper
• 1 tbsp wine vinegar

Instructions

1. 1. Lightly prick the eggs at the blunt end with a needle. This prevents them from cracking.
2. 2. Place the eggs in boiling water and boil them hard for 9 to 10 minutes.
3. 3. Remove the eggs from the water and rinse them immediately under cold water to stop the cooking process.
4. 4. Cut the bread into bite-sized cubes.
5. 5. Put the bread cubes in a bowl with cold water and a pinch of salt.
6. 6. Then squeeze the bread well so it does not become too wet.
7. 7. Wash the tomatoes thoroughly.
8. 8. Cut the tomatoes in half.
9. 9. Remove the inside with the seeds.
10. 10. Cut the tomato halves into wedges.
11. 11. Wash the celery stalks and remove coarse fibers.
12. 12. Cut the celery diagonally into small pieces.
13. 13. Finely chop the green leafy tops of the celery.
14. 14. Wash the parsley and shake it dry.
15. 15. Chop the parsley coarsely.
16. 16. Peel the onion.
17. 17. Cut the onion into thin rings.
18. 18. Finely chop the olives.
19. 19. Add the bread, tomatoes, celery, celery greens, parsley, onion rings, and olives to a large bowl.
20. 20. Drizzle the oil over the mixture.
21. 21. Season the salad with salt and pepper.
22. 22. Let the salad marinate in the refrigerator for about 30 minutes so the flavors meld well.
23. 23. Peel the boiled eggs.
24. 24. Cut the eggs into wedges.
25. 25. Add the vinegar to the bread salad.
26. 26. Mix the salad well.
27. 27. Portion the salad onto four plates.
28. 28. Garnish each plate with the egg wedges.

Nutrition per serving

• kcal: 465
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 66 g