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🍽️ Crunchy Vegan Bread Salad

1077 kcal · 30 min · 4 servings

Ingredients

• 1 small romaine lettuce
• 2 bell peppers (orange and yellow)
• 4 tomatoes
• 1 mild red onion
• 200 g black olives (pitted)
• 1 clove garlic
• 4 tbsp olive oil
• salt
• 4 stale slices baguette
• 1 tbsp lemon juice
• 3 tbsp white balsamic vinegar
• sugar
• pepper (from the mill)
• 2 tbsp roughly chopped basil

Instructions

1. 1. Preheat the oven to the grill setting.
2. 2. Wash the salad greens and spin them dry.
3. 3. Tear the salad leaves into bite-sized pieces.
4. 4. Divide the salad among four plates.
5. 5. Wash the bell pepper and remove the core and seeds.
6. 6. Cut the bell pepper into small pieces.
7. 7. Wash the tomatoes and remove the stem area.
8. 8. Cut the tomatoes into small pieces as well.
9. 9. Peel the onion and slice it into thin strips.
10. 10. Drain the olives.
11. 11. Peel the garlic clove.
12. 12. Press the garlic into 2 tablespoons of oil.
13. 13. Season the garlic oil with a little salt.
14. 14. Break the bread slices into small pieces.
15. 15. Drizzle the bread pieces with the garlic oil.
16. 16. Place the bread pieces on a baking sheet lined with baking paper.
17. 17. Bake the bread in the oven for approx. 5 minutes until crispy.
18. 18. Whisk the remaining oil with the lemon juice.
19. 19. Add the vinegar, sugar, salt, and pepper.
20. 20. Taste and adjust the seasoning of the dressing.
21. 21. Mix the crispy bread with the vegetables.
22. 22. Add the dressing and the basil.
23. 23. Divide the bread and vegetable mixture over the salad.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 1077
• Protein: 34 g · Fett/Fat: 23 g · Carbs: 180 g