Tomato Panzanella

Ingredients for 4 servings:

• 1 ciabatta
• 800 g tomatoes
• 30 g pine nuts
• 200 g feta cheese
• 4 tbsp pesto, green
• 1 bunch rocket, arugula
• 1 garlic clove(s)
• 4 tbsp olive oil
• 1 onion(s)
• 3 tbsp balsamic vinegar
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

spicy bread salad with cheese and pine nuts, WITHOUT carp and anchovies

Press the garlic through a garlic press and mix with the oil. Cut the bread into thin slices. Place on a baking sheet lined with baking paper. Brush with oil. Roast in a hot oven (175°C fan oven) for 10-15 minutes. Cut the tomatoes into pieces. Roast the pine nuts in a pan without fat, then remove. Dice the onion. Crumble the feta cheese. Mix the pesto, onion, vinegar, and 4 tablespoons of water. Mix with the tomatoes and arugula. Season with salt, pepper, and sugar. Break the bread into pieces and fold into the salad. Sprinkle everything with pine nuts and feta cheese.