Bruschetta with salad

Name: Bruschetta with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 TABLESPOONS Olive oil; 12 discs Ciabatta bread; 6 medium-sized tomatoes; 1 Garlic clove; 1 glass (106 g; separation weight 60 g) Capers; 1/2 Potted basil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 TABLESPOONS Balsamic vinegar; 250 g Courgette; 100 g Rocket; 1 red onion; 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 TABLESPOONS Olive oil
12 discs Ciabatta bread
6 medium-sized tomatoes
1 Garlic clove
1 glass (106 g; separation weight 60 g) Capers
1/2 Potted basil
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 TABLESPOONS Balsamic vinegar
250 g Courgette
100 g Rocket
1 red onion
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Heat 3 tablespoons of oil in portions in a coated frying pan. Fry the slices of bread until golden brown. Clean, wash and quarter the tomatoes and remove the seeds. Cut tomato quarters into small cubes. Peel garlic and chop finely. Drain capers.
2
Wash basil, dab dry and remove the leaves. Cut basil into fine strips. Mix tomatoes, garlic, capers and basil. Season with salt and pepper. Add 1 tablespoon of vinegar and 1 tablespoon of oil. Clean, wash and thinly slice the zucchini. Clean and wash the rocket. Peel onion and cut into thin slices. Mix 2 tablespoons of vinegar and 1 tablespoon of oil. Season to taste with salt, pepper and sugar. Mix the salad ingredients with the marinade. Spread the tomatoes on the bread slices.
3
Peel onion and cut into thin slices. Mix 2 tablespoons of vinegar and 1 tablespoon of oil. Season to taste with salt, pepper and sugar. Mix the salad ingredients with the marinade. Spread the tomatoes on the bread slices. Garnish with basil. Arrange 3 bruschetta each with a bowl of lettuce on a plate. Serve garnished with basil