Mediterranean ciabatta layered salad

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 2 bell peppers, red
• 2 bell peppers, green
• 300 g zucchini
• 500 g vine tomatoes
• 250 g shallot(s) or mild onions
• 400 g feta cheese
• 200g ciabatta
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 3 garlic cloves
• 2 tbsp white wine
• 4 tbsp white wine vinegar
• 15 tbsp olive oil
• 1 tbsp pesto
• e.g. salt and pepper
• possibly basil

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 50 minutes

Clean, grill, peel, and quarter the peppers. Cut the zucchini into very thin slices (this works best lengthwise with an asparagus or asparagus peeler). Slice the tomatoes as well, removing the stems. Slice the shallots or onion into thin rings. Crumble the feta cheese, slice the ciabatta lengthwise, and toast until crispy (day-old bread also works wonderfully; the salad also tastes good with hearty farmhouse bread). Blend the honey with mustard, 2 cloves of crushed garlic, white wine, white wine vinegar, 10 tablespoons of olive oil, pesto, salt, and pepper, preferably in a blender. Heat the remaining olive oil and sauté the zucchini slices along with the remaining garlic. Fill a large bowl or casserole dish (glass is best) alternately with bread (you can also rub it with garlic beforehand), peppers, feta crumbs, zucchini, onions, and tomatoes. Drizzle each layer with the vinaigrette, lightly season the tomato and zucchini layers with salt and pepper. Top with tomatoes. Let the salad sit for at least 3 hours. Done! Tip: If you like, garnish with basil leaves. This salad can also be prepared the night before, but in that case, slice the bread a little thicker.