Bread salad

Ingredients for 4 servings:

• 1 ciabatta
• 4 large tomatoes
• 2 handfuls of arugula
• 1 handful of fresh basil
• 250 g mini mozzarella
• 1 garlic clove(s)
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• ½ tsp rosemary, dried
• ½ tsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

with arugula

Preheat the oven to 200 degrees (grill or fan-assisted). For the dressing, mix 3 tablespoons of olive oil with the vinegar, oregano, thyme, rosemary, and sugar. Cut the ciabatta into slices, place them on a baking sheet, brush with the remaining olive oil, and toast in the oven for about 5-7 minutes until golden brown, turning once. Meanwhile, wash and dice the tomatoes. Drain the mozzarella balls and cut them in half. Wash the arugula and basil leaves and shake dry. Place everything in a bowl. Add the dressing and season with salt and pepper. Remove the toasted bread slices from the oven and rub them with the garlic clove while they are still hot. Then cut the bread slices into cubes approximately 2 x 2 cm in size. DO NOT mix the bread with the salad, otherwise it will quickly become soggy. When serving, first place the bread cubes on the plate and then divide the salad on top.