Ciabatta bread salad with tomatoes, olives and feta

Name: Ciabatta bread salad with tomatoes, olives and feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Ciabattabrot; 1 red onion; 3 green and yellow tomatoes; 100 g cherry tomatoes; 1/2 Cucumber; 4 TABLESPOONS Red wine vinegar; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 100 g Kalamata olives; 5 TSP Capers; 200 g Feta cheese; 4 Stem(s) Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Ciabattabrot
1 red onion
3 green and yellow tomatoes
100 g cherry tomatoes
1/2 Cucumber
4 TABLESPOONS Red wine vinegar
1/2 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
100 g Kalamata olives
5 TSP Capers
200 g Feta cheese
4 Stem(s) Basil

Directions

1
Tear the ciabatta into bite-sized pieces and dry them in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: unsuitable) for about 20 minutes. Peel and halve the onion and cut into fine rings. Wash the tomatoes and grate them dry. Halve green and yellow tomatoes, remove stalk. Cut the tomatoes into slices. Wash cucumber, grate dry, clean and cut in half lengthwise. Cut each half lengthwise into thirds and cut into small pieces
2
Mix vinegar with sugar, salt and pepper, fold in oil. Put the bread, onion, tomatoes, cucumber, olives and capers in a bowl, add the vinaigrette. Put the salad in a cool place and let it steep for about 20 minutes. Dice the feta. Wash basil, shake dry, pluck off leaves and cut into strips. Arrange salad in bowls and garnish with feta and basil
3
Waiting time approx. 20 minutes