Bread salad

Ingredients for 4 servings:

• 200 g bread(s) (sourdough bread)
• 50 g butter
• 1 m.-large onion(s), red
• 5 tomatoes
• 250 g lettuce
• 100 ml balsamic vinegar, light
• 50 ml broth
• 1 tsp mustard, sweet
• some salt and pepper
• some sugar
• 100 ml sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 170°C (top/bottom heat). Cut the bread into approximately 1 cm cubes, season with salt, and then toast with the butter in the preheated oven for 10 minutes. Stir frequently while toasting. Quarter the tomatoes and cut into wedges. Peel the onion and also cut into wedges. Wash the lettuce, shake dry, and tear into pieces. Whisk together the vinegar, stock, mustard, sugar, salt, and pepper in a suitable bowl. While whisking, slowly add the oil until the sauce is lightly thickened. Combine the bread cubes, tomatoes, onion, and lettuce with the vinaigrette and let stand in the refrigerator for one hour.