Pita bread salad

Ingredients for 8 servings:

• 400 g pita bread(s)
• 100 ml water
• 8 tbsp balsamic vinegar
• 1 small onion(s)
• 1 bay leaf
• 10 tbsp olive oil
• 2 cloves garlic
• 2 tsp oregano, dried
• 1 tsp rosemary needles, crushed
• 1 tsp basil, fresh
• 2 tbsp parsley, fresh
• 300 g cherry tomatoes
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bunch of spring onions
• 8 tomatoes, dried
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

vegetarian, fresh and delicious

Cut the bread into cubes approximately 2 x 2 cm in size and let it dry, either overnight or in the oven at 50°C for about 1 hour. Put the water, balsamic vinegar, and bay leaf in a saucepan. Peel the onion, cut it into eighths, and add it to the pan. Bring the stock to a boil and simmer for 3 minutes. Remove from the heat, let it cool, and only then remove the onions and bay leaf. Peel the garlic cloves and finely chop. Wash and finely chop the parsley. Wash and chop the basil. Add the garlic and herbs to the olive oil and mix well. Wash and quarter the tomatoes. Wash and trim the peppers, and cut into small pieces. Trim the spring onions and slice into rings. Drain the sun-dried tomatoes and cut into small pieces. Mix the vegetables together and season with salt and pepper. Now place the bread in a large bowl and gradually drizzle with the herb oil, then stir gently and let it sit for about 10 minutes. Then drizzle the bread with the balsamic vinegar, stir gently again, and let it sit for at least 10 minutes. Mix the vegetables with the bread just before serving. Season again with salt and pepper and a little olive oil, if desired.