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Bread salad with vegetables

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Ingredients for 4 servings:

  • 100 g bread(s), variety of your choice
  • 3 spring onions
  • 2 tomatoes
  • ½ cucumber(s)
  • 2 bell peppers, yellow
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • salt and pepper
  • 1 can tuna, drained
  • 2 tbsp capers, smallest

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Cut the bread into small cubes and lightly toast in a pan without fat. Set aside. Clean and wash the spring onions and slice them into fine rings. Wash the tomatoes, bell peppers, and cucumber and cut them into the smallest cubes possible. Mix the salt and pepper with the vinegar and oil and pour over the vegetables. Mix well and let stand for at least 30 minutes. Before serving, add the bread cubes and tuna and fold in. Sprinkle with capers and serve.

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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.

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