Colorful tomato ciabatta salad with mozzarella

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
2.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 300 g Ciabatta (from the day before)
  • 10-12 TABLESPOONS good olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 red onions
  • 2 kg colourful tomatoes (e.g. yellow - Golden Queen, black - Black Prince, green - Green Giant or red - Bernese Rose)
  • 1 bunch/pot of basil
  • 250 g Buffalo mozzarella
  • 10 TABLESPOONS White wine vinegar
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Cut the ciabatta into thin slices. Cut bread slices in half. Heat 4-6 tablespoons of oil in portions in a large frying pan. Fry the bread in it in portions on each side until golden brown and take it out. Season with salt.

  2. 2

    Peel onions and cut them into thin slices. Wash the tomatoes and cut them into quarters or eighths. Wash basil, shake dry, pluck off leaves. Cut mozzarella into thin slices.

  3. 3

    Mix wine vinegar, salt, pepper and approx. 1 teaspoon sugar well. Fold in 6 tablespoons of oil. Mix roasted ciabatta, onions, tomatoes, basil, mozzarella and vinaigrette. Leave to stand for about 1 hour.

  4. 4

    Season salad again with salt and coarse pepper.

Nutrition Facts

KCAL
530 kcal
CARBS
40 g
FATS
31 g
PROTEINS
18 g