Bread salad with peppers and mozzarella

Name: Bread salad with peppers and mozzarella
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g black, small olives; 1 small red, yellow and green peppers (approx. 180 g each); 6 TABLESPOONS Olive oil; 300 g Ciabatta bread; 1 (approx. 200 g) bigger head Mini-Römer salad; 150 g red and yellow cherry tomatoes; 150 g Mozzarella cheese; 1 (approx. 60 g) small onion; 2 Garlic cloves; 6 Stem(s) Basil; 5 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

75 g black, small olives
1 small red, yellow and green peppers (approx. 180 g each)
6 TABLESPOONS Olive oil
300 g Ciabatta bread
1 (approx. 200 g) bigger head Mini-Römer salad
150 g red and yellow cherry tomatoes
150 g Mozzarella cheese
1 (approx. 60 g) small onion
2 Garlic cloves
6 Stem(s) Basil
5 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Drain the olives. Clean, wash and cut the peppers into rhombs. Dice bread. Heat 2 tablespoons of oil in a large, coated pan. Roast the bread in it in portions until golden brown and let it drain on kitchen paper.
2
In the meantime, clean and wash the salad and drain thoroughly. Halve leaves and cut into finger-thick strips. Wash tomatoes, dab dry and cut in half. Cut mozzarella into cubes. Peel and finely dice onion.
3
Peel and finely chop the garlic. Wash the basil, dab dry, pluck off 4 tips and put aside for garnishing. Remove the remaining leaves and cut into fine strips. Put prepared ingredients in a bowl.
4
Season vinegar with salt, pepper and a little sugar, fold in 4 tablespoons of oil. Fold the vinaigrette into the salad, fill into bowls and garnish with basil.