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🍽️ Crunchy Tomato Bread Salad

300 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Dice the onion flesh into small cubes.
  2. 2. Place the olives in a sieve and let them drain well.
  3. 3. Wash the tomatoes thoroughly under running water.
  4. 4. Cut the tomatoes in half and remove the hard core where the stem was attached.
  5. 5. Cut the tomato halves into pieces about one to two centimeters in size.
  6. 6. Wash the parsley and shake it dry to remove excess water.
  7. 7. Remove the coarse stems from the parsley.
  8. 8. Roughly chop the parsley leaves.
  9. 9. Cut the ciabatta bread into coarse cubes.
  10. 10. Heat one tablespoon of olive oil in a pan over high heat.
  11. 11. Add the diced onion and the sugar to the hot pan.
  12. 12. Sauté the onions for about two minutes.
  13. 13. Mix six tablespoons of olive oil with balsamic vinegar in a large bowl.
  14. 14. Season the oil-vinegar mixture with salt and pepper to taste.
  15. 15. Add the sautéed onion-sugar mixture to the bowl with the dressing.
  16. 16. Heat four tablespoons of olive oil in a separate pan over high heat.
  17. 17. Add the bread cubes to the hot pan.
  18. 18. Toss the bread cubes for about five minutes until they are golden brown and toasted.
  19. 19. Remove the toasted bread cubes from the pan and let them cool.
  20. 20. Add the cooled bread cubes, the olives, the tomato pieces, and the parsley to the bowl with the dressing.
  21. 21. Mix all ingredients thoroughly together.
  22. 22. Plate the salad and garnish it with beans, onions, olives, and tomatoes.

Nutrition per serving