Bruschetta layered salad

Ingredients for 4 servings:

• 500 g tomatoes
• 100 g arugula
• 50 g basil
• 250g mozzarella
• 100 g ham (pancetta)
• 10 tbsp olive oil
• 5 tbsp balsamic vinegar
• 60 g pine nuts, or
• 60 g pumpkin seeds
• 40 g Parmesan
• 6 slices of Ciabatta or wholegrain bread
• 3 garlic cloves
• some salt
• some pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the pancetta until crispy and let cool. Toast the seeds and bread and set aside. Wash the arugula, tomatoes, and basil. Dice the tomatoes and mozzarella. Peel the garlic and grate it onto the bread slices as you would for bruschetta. Dice the bread and set aside. Grate the Parmesan cheese. Spread the arugula loosely in a bowl or baking dish and cover with the tomatoes. Season well with salt and pepper and drizzle with about 5 tablespoons of olive oil. Then arrange the basil leaves on top of the tomatoes. Then the mozzarella. Season with salt and pepper and drizzle with the balsamic vinegar. Crumble the pancetta onto the salad and distribute the seeds and Parmesan cheese evenly over the salad. Finally, or just before serving, spread the bread on top (if it sits too long, it will unfortunately become soggy) and drizzle with the remaining olive oil.