Ciabatta bread salad with tomatoes, olives and feta

For 4 people
  • 150 g ciabatta bread
  • 1 red onion
  • 3 green and yellow tomatoes
  • 100 g cherry tomatoes
  • 1/2 cucumber
  • 4 EL red wine vinegar
  • 1/2 TL Sugar
  • salt
  • pepper
  • 4 EL Olive oil
  • 100 g Kalamata olives
  • 5 TL capers
  • 200 g Feta cheese
  • 4 stem (s) basil
30 minutes
easy
1.
Tear the ciabatta into bite-sized pieces and put inDry the preheated oven (electric stove: 100 ° C / convection: 75 ° C / gas: unsuitable) for about 20 minutes. Peel the onion, cut in half and cut into fine rings. Wash tomatoes, rub dry. Halve the green and yellow tomatoes, remove the stalk. Cut tomatoes into wedges. Wash the cucumber, rub dry, clean, cut in half lengthways. Cut each half lengthways into thirds and cut into small pieces
2.
Mix the vinegar with sugar, salt and pepper, fold in the oil. Put the bread, onion, tomatoes, cucumber, olives and capers in a bowl, pour the vinaigrette over it. Chill the salad and let it steep for about 20 minutes. Dice the feta. Wash the basil, shake dry, pluck the leaves off and cut into strips. Arrange the salad in bowls and garnish with feta and basil
3.
Wait about 20 minutes
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 14 g protein
  • 22 g fat
  • 27 g carbohydrates

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