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🍽️ Crunchy Ciabatta Bread Salad with Tomatoes

274 kcal · 30 min · 4 servings

Ingredients

• Ciabatta bread 2 pcs
• Olive oil 80 g
• Garlic cloves 1 pcs
• Bush tomatoes 500 g
• Onions, red 1 pcs
• Capers 2 tbsp
• Olives, black 50 g
• White wine vinegar 6 tbsp
• Salt 0.25 tsp
• Pepper, black ground pinch
• Sugar pinch
• Basil, fresh 0.5 bunch
• Arugula 50 g
• parmesan 50 g

Instructions

1. 1. Preheat the oven to 190 degrees Celsius using hot air mode.
2. 2. Line two baking sheets with baking paper.
3. 3. Cut the ciabatta bread into large cubes.
4. 4. Spread the bread cubes evenly across the baking sheets.
5. 5. Pour 60 milliliters of olive oil over the bread.
6. 6. Press one clove of garlic directly over the cubes.
7. 7. Mix everything by hand until the bread has absorbed the oil.
8. 8. Bake the bread cubes for about 15 minutes until crunchy.
9. 9. Remove the green stems and tough green parts from the tomatoes.
10. 10. Cut the tomatoes into bite-sized pieces.
11. 11. Peel one onion.
12. 12. Slice the onion into thin half-rings.
13. 13. Add the tomato pieces and onion rings to a large bowl.
14. 14. Add capers and olives to the bowl.
15. 15. Drizzle 2 tablespoons of olive oil over the mixture.
16. 16. Add some white wine vinegar.
17. 17. Season with salt and black pepper to taste.
18. 18. Add a pinch of sugar to balance the acidity.
19. 19. Mix all salad ingredients thoroughly together.
20. 20. Tear fresh arugula into small pieces.
21. 21. Tear fresh basil into small pieces.
22. 22. Take the crunchy bread cubes out of the oven.
23. 23. Plate the salad.
24. 24. Distribute the crunchy bread cubes over the salad.
25. 25. Add the arugula and basil as a topping.
26. 26. Grate fresh Parmesan cheese over the finished dish.

Nutrition per serving

• kcal: 274
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 24 g