John Myers
Ingredients for 4 servings:
- 800 g tomatoes
- some salt
- some pepper, freshly ground
- 2 m.-sized onion(s)
- 1 clove(s) garlic
- 2 stalk(s) Celery
- 1 bunch of basil
- 3 tbsp olive oil
- 1 package of crispbread (“Leicht & Cross” crispy waves rosemary)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Rinse the tomatoes, cut out the stems, and roughly dice them. Place the diced tomatoes in a bowl and season with salt and pepper. Peel the onion and garlic clove. Finely dice both. Clean and rinse the celery stalks and also finely dice them. Roughly chop the basil leaves. Add all the prepared ingredients and olive oil to the tomatoes and mix gently. Carefully fold in the crispy waves just before serving to ensure they stay crispy. Tip: If the salad stands for a while, the bread will soften a bit. This makes the salad similar to Italian bread salad (panzanella), but it still tastes just as good. We prefer to eat this salad in the summer because that’s when we have tomatoes from our garden.
Facebook Comments