Antipasti bread salad with feta
easy
45 mins
45 mins
Ingredients
- 1 Baguette stick (approx. 200 g)
- 4 Stem(s) Thyme
- 13 TABLESPOONS Olive oil
- 1 medium zucchini
- 1 medium-sized aubergine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 Peppers (e.g. green, yellow and red)
- 1 Onion
- 2 Garlic cloves
- 4 Branches of rosemary
- 5 ripe tomatoes
- 4 TABLESPOONS dark balsamic vinegar
- 75 g Arugula (rocket)
- 200 g Feta cheese
- baking paper
Directions
- 1
Cut the bread into thin slices. Wash thyme and chop finely. Mix bread slices with thyme and 3 tbsp. oil. Spread on a baking tray lined with baking paper. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
- 2
manufacturer) 10-12 minutes roast. Leave to cool.
- 3
Clean and wash the zucchini and eggplant. Cut the aubergine in half lengthwise, cut both into slices, sprinkle with salt and leave to stand for about 10 minutes. Clean, wash and cut the peppers into pieces.
- 4
Peel and chop the onion and garlic. Wash and chop the rosemary. Dab zucchini and eggplant dry.
- 5
Heat 6 tablespoons of oil in 2 portions in a large coated pan. Sauté the onion, garlic, courgette, eggplant and bell peppers in it in portions. Season with rosemary, salt and pepper.
- 6
Let it cool down.
- 7
Wash the tomatoes. Cut 3 tomatoes into pieces, grate 2 tomatoes roughly. Mix the grated tomatoes, vinegar, 1 pinch of sugar, salt and pepper. Fold in 4 tablespoons of oil. Clean, wash and shake dry the arugula.
- 8
Coarsely crumble feta. Mix the prepared vegetables, feta and half of the bread with the tomato vinaigrette. Mix in the rest of the bread just before serving. Drink tip: semi-dry red wine.
Nutrition Facts
580 kcal
37 g
38 g
17 g
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