Bread salad with bottle tomatoes, stuffed peppers and maple vinaigrette

Name: Bread salad with bottle tomatoes, stuffed peppers and maple vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Picking salad; 400 g cherry tomatoes; 1 glass (370 ml) stuffed peperoncini; 2 red onions; 1/2 Pot of basil; 2 TABLESPOONS Maple syrup; 5 TABLESPOONS pale balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 TABLESPOONS Olive oil; 1 (300 g) Ciabattabrot

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Picking salad
400 g cherry tomatoes
1 glass (370 ml) stuffed peperoncini
2 red onions
1/2 Pot of basil
2 TABLESPOONS Maple syrup
5 TABLESPOONS pale balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 TABLESPOONS Olive oil
1 (300 g) Ciabattabrot

Directions

1
Wash the picking salad and pluck into bite-sized pieces. Wash and slice the tomatoes. Drain peperoncini on a sieve. Peel onions and cut into fine rings.
2
Pluck off the basil leaves, wash and shake dry. Place all ingredients in a large bowl. Mix maple syrup and vinegar and season with salt and pepper. Fold in 5 tablespoons of olive oil. Cut the ciabatta into thin slices.
3
Heat 5 tablespoons of oil in portions in a frying pan. Fry the slices of bread in it in portions on both sides until golden brown. Drain briefly on kitchen paper. Add the ciabatta to the remaining ingredients in the bowl and mix everything.
4
Drizzle vinaigrette over it.