Italian bread salad

Name: Italian bread salad
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 1 Ciabatta bread (approx. 250 g; from the previous day); 10 TABLESPOONS Olive oil; 1 Cucumber; 3 colourful peppers (e.g. green, yellow and red); 500 g Tomatoes; 1 collar Spring onions; 1 (approx. 250 g) small romaine lettuce; 200 g Rocket; 2 Garlic cloves; 1 basil bunch; 1 collar Parsley; 8 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 2 TABLESPOONS Capers (glass); 100 g black olives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

1 Ciabatta bread (approx. 250 g; from the previous day)
10 TABLESPOONS Olive oil
1 Cucumber
3 colourful peppers (e.g. green, yellow and red)
500 g Tomatoes
1 collar Spring onions
1 (approx. 250 g) small romaine lettuce
200 g Rocket
2 Garlic cloves
1 basil bunch
1 collar Parsley
8 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
2 TABLESPOONS Capers (glass)
100 g black olives

Directions

1
Cut the bread into bite-sized pieces. Heat 2 tablespoons of oil. Fry half of the bread in it until golden brown all around. Pour 100 ml water over the rest of the bread and let it stand for about 15 minutes. Clean, wash and chop the vegetables. Clean, wash and chop the salads. Peel garlic and chop finely. Wash the herbs. Chop parsley, cut basil into strips. Mix vinegar, salt, pepper and sugar. Add 8 tablespoons of oil. Stir in herbs and capers. Mix all prepared salad ingredients, olives and marinade. Fold the whole bread into the salad. Allow to stand for approx. 30 minutes
2
With 10 people:
3
Waiting time approx. 30 minutes