Tomato and bread salad

Name: Tomato and bread salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 175 g Ciabatta bread; 7-8 TABLESPOONS Olive oil; 2 Onions; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 100 ml light balsamic vinegar; 300 g green and red tomatoes; 150 g yellow cherry tomatoes; 6 Stem(s) Basil; 1 (250 g) roll of mozzarella cheese; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

175 g Ciabatta bread
7-8 TABLESPOONS Olive oil
2 Onions
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
100 ml light balsamic vinegar
300 g green and red tomatoes
150 g yellow cherry tomatoes
6 Stem(s) Basil
1 (250 g) roll of mozzarella cheese
baking paper

Directions

1
Cut the bread into thin slices, halve the slices. Place them side by side on a baking tray lined with baking paper. Sprinkle with 3-4 tablespoons of oil and bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
2
manufacturer) bake for about 10 minutes. Take out of the oven and let cool down.
3
Meanwhile, for the vinaigrette, peel and finely dice the onions. Heat 4 tablespoons of oil in a small pan, add onions and fry until translucent. Sprinkle with sugar, season with salt and pepper and deglaze with vinegar.
4
Let simmer for about 3 minutes at low heat. Remove from the heat, pour into a bowl and allow to cool.
5
Clean and wash the tomatoes and cut the green and red tomatoes into slices. Halve the cherry tomatoes. Wash basil, shake dry and pluck the leaves from the stems. Pluck the mozzarella. Mix tomatoes, bread, basil and mozzarella in a large bowl.
6
Pour vinaigrette over it, fold in. Let the salad steep for about 5 minutes. Arrange and sprinkle with pepper.