Bread salad with honey-mustard marinade

Name: Bread salad with honey-mustard marinade
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 glass (370 ml) Peperoncini filled with cream cheese; 1 small lettuce or pickled salad; 2 small red onions; 500 g Tomatoes (e.g. bottle tomatoes); 1/2 potty Basil; 1/2 Ciabatta; 3-4 Tbsp Balsamic vinegar; 1-2 TABLESPOONS liquid honey or maple syrup; 1 TABLESPOON medium hot mustard; 7-10 Tbsp salt and pepper; 6-7 TABLESPOONS Oil (e.g. olive oil)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 glass (370 ml) Peperoncini filled with cream cheese
1 small lettuce or pickled salad
2 small red onions
500 g Tomatoes (e.g. bottle tomatoes)
1/2 potty Basil
1/2 Ciabatta
3-4 Tbsp Balsamic vinegar
1-2 TABLESPOONS liquid honey or maple syrup
1 TABLESPOON medium hot mustard
7-10 Tbsp salt and pepper
6-7 TABLESPOONS Oil (e.g. olive oil)

Directions

1
Drain the peperoncini. Clean, wash and drain the salad. Peel onions and cut into fine rings. Wash and slice the tomatoes. Wash the basil and pluck the leaves.
2
Mix everything in a large salad bowl.
3
Cut the ciabatta into thin slices and possibly halve it. Heat 3-4 tablespoons of oil in portions in a large frying pan. Fry the slices of bread for about 2 minutes on each side until golden brown. Drain on kitchen paper.
4
Mix vinegar, honey and mustard. Season with salt and pepper. Fold in 3 tablespoons of oil. Mix the marinade and the prepared salad ingredients and carefully fold in the toasted bread. Serve immediately.