Tomato salad with crispy bread cubes

Ingredients for 4 servings:

• 6 slices of farmhouse bread or similar
• 10 tbsp olive oil
• 1 kg tomatoes, various varieties
• 1 bunch of flat-leaf parsley
• 200 g mini mozzarella or mozzarella, cut into small pieces
• 4 tbsp balsamic vinegar, light
• 1 tsp mustard, grainy
• 1 tbsp honey
• 50 g kernels, various
• salt and pepper
• 1 shallot(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

quick, tasty and great use of leftovers

Cut the bread into 2-3 cm cubes and toast in a pan with 4-6 tablespoons of olive oil until golden brown. Season with a little salt and remove from the pan. Wash and trim the tomatoes, then halve, quarter, or slice them depending on their size. Wash and dry the parsley and pluck the leaves from the stems (leave as is or roughly chop). Peel the shallot and slice into fine rings. Remove the mozzarella from its juices and drain well. Whisk together the remaining oil, vinegar, mustard, and honey. I use a can with a tight seal and shake it vigorously. Season with salt and pepper. Place the tomatoes, parsley, shallot, mozzarella, and dressing in a large bowl and mix gently. Serve on a platter with the toasted bread and seeds.