Tomato bread salad with mozzarella

Ingredients for 8 servings:

• 400 g white bread, Italian
• 1 ½ kg tomatoes
• e.g. parsley
• 800 g mushrooms
• 2 garlic cloves
• 16 tbsp olive oil
• 6 tbsp balsamic vinegar
• 2 balls of mozzarella, each 125 g
• 8 tbsp vinegar (white wine vinegar)
• salt and pepper
• e.g. basil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Italian specialty

Preheat oven to 200°C. Wash and quarter the tomatoes. Trim and chop the herbs, then add them to a bowl with the tomatoes. Clean and slice the mushrooms. Heat 4 tablespoons of olive oil and sauté the mushrooms. Peel and mince the garlic, and sauté briefly. Deglaze with balsamic vinegar and let cool slightly. Dice the bread, place it on a baking sheet, and drizzle with 4 tablespoons of oil. Place the baking sheet on the top rack of the oven and toast the bread for about 5 minutes until crispy. Remove and let cool to lukewarm. Dice the mozzarella. Add to the tomatoes along with the white wine vinegar and the remaining 8 tablespoons of olive oil. Season to taste. Fold in the toasted bread cubes and mushrooms, and serve the salad immediately. Per serving: approx. 460 kcal. 16 g protein, 27 g fat. 34 g carbohydrates.