Italian bread salad with olive ciabatta

Ingredients for 1 servings:

• 150 g Ciabatta (olive) or other white bread
• 100 g tomatoes or cocktail tomatoes
• 75 g feta cheese
• 30 g pine nuts
• 1 onion(s), young
• 3 tbsp olive oil, good
• 2 tbsp vinegar (quince) or other fruit vinegar
• 1 tbsp balsamic vinegar
• 1 anchovy, finely chopped
• 1 tsp honey
• 1 tsp mustard
• salt and pepper
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the olive ciabatta into bite-sized, but not too small, cubes and dry-fry in a pan over low heat. Cut the tomatoes and feta into bite-sized pieces and mix together. Slice the spring onions into very thin rings and add them. Mix the oil, vinegar, anchovy, honey, and mustard together to make a creamy dressing. Season with salt and pepper. Depending on the strength of the vinegar, thin the dressing with a little water. Mix the dressing, tomatoes, feta, and spring onions well. Place the toasted bread on top, but do not mix yet. Dry-fry the pine nuts in the residual heat of the pan and add them. Tear the basil, sprinkle over the top, mix well, and serve immediately. This quantity is intended for one person as a main course. The bread salad also works well as a starter in smaller portions.