Fresh bread salad

Name: Fresh bread salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 Ciabatta (approx. 250 g; preferably from the previous day); 10 TABLESPOONS Olive oil; 1 Cucumber; 3 Peppers (e.g. green, yellow and red); 500 g Tomatoes; 1 collar Spring onions; 1 (approx. 250 g) small romaine lettuce; 200 g Arugula (rocket); 2 Garlic cloves; 1 collar or pot of basil; 1 collar Parsley; 8-10 Tbsp Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 TABLESPOONS Capers (glass); 100 g black olives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 Ciabatta (approx. 250 g; preferably from the previous day)
10 TABLESPOONS Olive oil
1 Cucumber
3 Peppers (e.g. green, yellow and red)
500 g Tomatoes
1 collar Spring onions
1 (approx. 250 g) small romaine lettuce
200 g Arugula (rocket)
2 Garlic cloves
1 collar or pot of basil
1 collar Parsley
8-10 Tbsp Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 TABLESPOONS Capers (glass)
100 g black olives

Directions

1
Cut the bread into bite-sized pieces. Fry half the bread in 2 tbsp. hot oil until golden brown all around. Soak the rest of the bread in 100 ml water for about 15 minutes
2
Clean and wash vegetables and salads. Cut everything into small pieces. Peel garlic and chop finely. Wash the herbs. Chop parsley, cut basil into strips. Mix vinegar, salt, pepper and sugar. Beat 8 tablespoons of oil into it
3
Mix everything with capers and olives into the whole bread. Cover and leave to stand for at least 30 minutes. Season to taste again