Tomato salad with rocket and parmesan

Name: Tomato salad with rocket and parmesan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Tomatoes; 3 Onions; 1 collar Rocket; 2 TABLESPOONS Pine nuts; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Olive oil; 12 thin slices of ciabatta bread; 40 g Parmesan cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Tomatoes
3 Onions
1 collar Rocket
2 TABLESPOONS Pine nuts
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Olive oil
12 thin slices of ciabatta bread
40 g Parmesan cheese

Directions

1
Wash, clean and slice the tomatoes. Peel onions and cut into rings. Clean, wash and drain the rocket. Roast pine nuts in a pan without fat, take them out.
2
Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of oil. Fold in pine nuts. Cut bread into long thin slices. Heat 3 tablespoons of oil in a large pan. Fry the bread until golden brown.
3
Mix tomatoes, onion, rocket and a little marinade. Arrange the tomato salad on plates. Slice parmesan and sprinkle over it. Add the rest of the marinade and bread.