Tomato and bread salad

Name: Tomato and bread salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 4 TABLESPOONS Olive oil; 250 g Ciabattabrot; 800 g Tomatoes; 1 collar Rocket; 30 g Pine nuts; 1 Onion; 4 TABLESPOONS green pesto (glass); 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Sheep's cheese; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
4 TABLESPOONS Olive oil
250 g Ciabattabrot
800 g Tomatoes
1 collar Rocket
30 g Pine nuts
1 Onion
4 TABLESPOONS green pesto (glass)
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Sheep's cheese
baking paper

Directions

1
Peel the garlic and press it into a bowl using a garlic press. Add oil and mix. Cut bread into very thin slices. Place on a baking tray lined with baking paper and brush with the garlic oil.
2
Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 10-12 minutes. In the meantime, wash and clean the tomatoes and cut them roughly into pieces. Clean, wash and drain the rocket.
3
Roast the pine nuts in a pan without fat, take them out. Peel and finely dice the onion. Mix pesto, onion, vinegar and 4 tablespoons of water. Mix the tomatoes with the pesto, season to taste with salt, pepper and sugar.
4
Take slices of bread out of the oven, break them into pieces and fold them into the salad. Place on a plate and sprinkle with rocket and pine nuts. Crumble sheep's cheese over it.