Peach and tomato bread salad with raspberry vinaigrette

Name: Peach and tomato bread salad with raspberry vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Raspberries; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 800 g les tomates mélangées, par exemple les tomates frisées, vertes ou cerises; 2 Peaches; 2 red onions; 75 g young leaf spinach; 1/4 (approx. 65 g) Farmer's Baguette; 1 Garlic clove; 1/2 TEASPOON clarified butter; 2 (125 g each) balls of mozzarella cheese

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Raspberries
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
800 g les tomates mélangées, par exemple les tomates frisées, vertes ou cerises
2 Peaches
2 red onions
75 g young leaf spinach
1/4 (approx. 65 g) Farmer's Baguette
1 Garlic clove
1/2 TEASPOON clarified butter
2 (125 g each) balls of mozzarella cheese

Directions

1
Select the raspberries and puree them finely in a tall container. Season to taste with vinegar, salt and pepper, fold in oil. Wash, clean and halve the tomatoes or cut them into slices.
2
Wash and halve the peaches, remove stone and cut the flesh into slices. Peel and halve onions and cut them into fine strips.
3
Sort the spinach, wash and drain. Cut bread into thin slices. Peel garlic and rub bread slices vigorously with it. Heat clarified butter in a frying pan and roast the bread slices for about 1 minute while turning.
4
Remove from the pan and allow to drip off on kitchen paper.
5
Break slices of bread into large pieces. Mix tomatoes, peaches, spinach, onions and slices of bread and arrange on plates. Drain the mozzarella, pluck roughly and spread over the salad.
6
Sprinkle the salad with some dressing, add the remaining dressing.