Cheese and bread salad

Name: Cheese and bread salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Cucumber; 1 (approx. 300 g) Vegetable Onion; 1 Rocket salad; 2 (approx. 400 g) Meat Tomatoes; 150 g Sheep's cheese; 4 Stem(s) Thyme; 1 Rosemary stalk; 3 TABLESPOONS Red wine vinegar; 9-11 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 250 g Rye baguette

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Cucumber
1 (approx. 300 g) Vegetable Onion
1 Rocket salad
2 (approx. 400 g) Meat Tomatoes
150 g Sheep's cheese
4 Stem(s) Thyme
1 Rosemary stalk
3 TABLESPOONS Red wine vinegar
9-11 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
250 g Rye baguette

Directions

1
Peel the cucumber and cut into thin slices. Peel and roughly dice the onion. Clean and wash the salad and cut into wide strips, except for 3 leaves. Clean, wash and cut tomatoes into large cubes.
2
Crumble the cheese roughly. Mix all salad ingredients. Wash the thyme and rosemary. Pluck leaves and needles from the stalks. Chop rosemary needles finely. Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of oil.
3
Stir in the herbs. Cut bread into very thin slices. Heat 6-8 tablespoons of oil in portions in a pan. Fry the slices of bread until crispy. Mix salad, slices of bread and vinaigrette. Season to taste again.
4
Arrange bread salad and salad leaves in a bowl and serve.