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🥗 Crunchy Ciabatta Salad with Dried Tomatoes and Fresh Basil

450 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 250 g
• Tomatoes, dried 100 g
• Mozzarella 2 pcs
• Basil, fresh 20 g
• Spring onions 0.5 bunch
• Ciabatta bread 2 pcs
• Butter 4 tbsp
• Herbs of Provence, dried pinch
• Salt pinch
• Olive oil 2 tbsp
• Sweet mustard 1 tsp
• Balsamic vinegar, dark 1 tbsp

Instructions

1. 1. Rinse the cherry tomatoes under running water and then cut them in half.
2. 2. Drain the dried tomatoes and cut them into thin strips.
3. 3. Drain the mozzarella and tear it into coarse, irregular pieces.
4. 4. Wash the basil, pat it dry, and carefully pluck the leaves from the stems.
5. 5. Thoroughly wash the spring onions and dry them.
6. 6. Cut off the root ends of the spring onions.
7. 7. Cut the white and green parts of the spring onions separately into thin rings.
8. 8. Cut the ciabatta bread into coarse cubes.
9. 9. Melt the butter in a pan over medium heat.
10. 10. Fry the bread cubes for about 4 minutes until golden brown.
11. 11. Season the bread cubes with Herbs de Provence and a pinch of salt.
12. 12. Add the white rings of the spring onions to the pan and fry them for another 2 minutes.
13. 13. Remove the pan from the heat and place the mixture on kitchen paper to drain.
14. 14. Whisk the olive oil, sweet mustard, and vinegar together in a large bowl to make a dressing.
15. 15. Add all the prepared ingredients to the bowl with the dressing.
16. 16. Toss everything well until the ingredients are evenly coated with the dressing.
17. 17. Finally, season the salad to taste with salt and pepper.
18. 18. Plate the salad and serve it immediately.

Nutrition per serving

• kcal: 450
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 39 g