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Tomato and arugula salad with croutons

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Ingredients for 3 servings:

  • 500 g cocktail tomatoes or date tomatoes
  • ½ box of arugula
  • 4 slices of white bread
  • ½ onion(s)
  • salt and pepper
  • oil
  • butter
  • n. B. herbs, finely chopped
  • fried onions

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, cut the white bread into small cubes, then toast them in butter in a pan and season with herbs. Then place them in the oven at 180°C fan for another 10-15 minutes to ensure they become nice and crispy. Place on a wire rack to cool. Wash and chop the tomatoes and arugula, finely chop the onions, and mix everything together. Season with salt, pepper, and oil. Finally, fold in the croutons and fried onions. This dish tastes great with brown bread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato and arugula salad with croutons

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