Coloured tomato salad

Name: Coloured tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 4 TABLESPOONS Oil; 12 thin baguette slices (à approx. 4 g); 1 TABLESPOON dried marjoram; 100 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 1 TEASPOON medium hot mustard; 50 ml Olive oil; 75 g Rocket; 1 kg Tomatoes; 100 g black olives; 7-10 Tbsp Marjoram and parmesan slicer

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1-2 Garlic cloves
4 TABLESPOONS Oil
12 thin baguette slices (à approx. 4 g)
1 TABLESPOON dried marjoram
100 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
1 TEASPOON medium hot mustard
50 ml Olive oil
75 g Rocket
1 kg Tomatoes
100 g black olives
7-10 Tbsp Marjoram and parmesan slicer

Directions

1
Peel garlic and chop very finely. Heat the oil in a large frying pan, add slices of bread and fry on both sides at low heat until golden brown. Shortly before the end of the roasting time, add garlic and marjoram.
2
Remove the slices of bread from the pan and put them aside. For the vinaigrette, mix vinegar, salt, pepper, sugar and mustard with the whisk of the hand mixer. Whip the olive oil into the vinaigrette bit by bit.
3
Clean and wash the rocket and drain well in a sieve. Clean, wash and roughly dice the tomatoes. Mix tomatoes, rocket, olives and slices of bread and arrange on four portion plates. Spread the vinaigrette evenly on top and serve garnished as desired with marjoram and parmesan slices.