Bread salad with tomatoes and cheese strips

Name: Bread salad with tomatoes and cheese strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g thin baguette bread; 10 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 600 g cherry tomatoes; 6 discs Gouda cheese (approx. 30 g each); 3 Spring onions; 2 Shallots; 4 TABLESPOONS Vinegar; 2 TABLESPOONS Mustard; 7-10 Tbsp Pepper; 2 TABLESPOONS Capers; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g thin baguette bread
10 TABLESPOONS Olive oil
7-10 Tbsp Salt
600 g cherry tomatoes
6 discs Gouda cheese (approx. 30 g each)
3 Spring onions
2 Shallots
4 TABLESPOONS Vinegar
2 TABLESPOONS Mustard
7-10 Tbsp Pepper
2 TABLESPOONS Capers
baking paper

Directions

1
Cut the bread into thin slices. Place on a baking tray lined with baking paper and sprinkle with 6 tablespoons of oil. Season with salt. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) roast for about 10 minutes.
3
Wash and halve the tomatoes. Cut cheese into strips. Clean and wash spring onions and cut them diagonally into rings. Peel and finely dice shallots. Mix vinegar, mustard, shallots, salt and pepper.
4
Whip 4 tablespoons of oil in portions with a whisk. Drain capers well. Mix tomatoes, cheese, capers, spring onions and dressing. Carefully fold in bread, season with salt and pepper and serve immediately.