Bread salad à la Lotte

Ingredients for 4 servings:

• 400 g tomato(s), aromatic, preferably different colors and/or sizes
• 300 g beans, green, fresh or frozen
• 120 g ciabatta, stale, thinly sliced
• 2 onions, red, small
• 200 g giant beans, white, from the can
• 2 handfuls of fresh basil
• 2 garlic cloves
• 6 tbsp olive oil
• 4 tbsp red wine vinegar
• 1 tsp brown sugar
• 150 g sheep’s cheese, optional
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a summer salad with beans and tomatoes, also great as a side dish for barbecue

Clean the green beans, remove any strings, and trim the ends. Cook in boiling salted water for 10-15 minutes, then rinse and drain. Preheat the oven to 140°C. Cut the ciabatta slices into cubes, each approx. 2 cm long. Arrange the bread cubes on a baking tray and drizzle with a little olive oil. Press the garlic cloves down and add them to the baking tray. Toast the bread cubes until golden brown. Clean the tomatoes and cut into slices or wedges. Rinse the white beans and drain well. Finely slice the small red onions. If you want to reduce the spiciness of the onions, place them in a bowl with salt and let the salt take the edge off for 10 minutes. Mix the red wine vinegar with 4 tablespoons of olive oil, sugar, pepper, and salt, and season to taste. Mix the green and white beans with the tomatoes, onions, and salad dressing and let stand for 5 minutes. Dice the feta cheese and mix it into the salad along with the bread cubes and the roughly torn basil. Let it sit for another 5 minutes. This recipe also works perfectly without the feta cheese.