Greek bread salad

Name: Greek bread salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 400 g cherry tomatoes; 3 Onions; 400 g rustic wheat-rye mixed bread; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar (106 g) Capers; 1 glass (370 ml) black olives with stone; 6 TABLESPOONS Fruit vinegar

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
400 g cherry tomatoes
3 Onions
400 g rustic wheat-rye mixed bread
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar (106 g) Capers
1 glass (370 ml) black olives with stone
6 TABLESPOONS Fruit vinegar

Directions

1
Peel the carrots, cut them in half lengthwise and cut them diagonally into long slices. Wash the cherry tomatoes. Peel onions and cut into rings. Cut bread into slices and rip the slices apart.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the carrots in hot fat for about 8 minutes. After about 4 minutes add tomatoes and onion rings. Season with salt and pepper. Add capers and olives.
3
Arrange bread and vegetables on a plate. Season to taste with salt and pepper, drizzle vinegar and 4 tablespoons of oil over it.