Tuscan Bread Salad

Last Updated on July 22, 2024

Baked ciabatta cubes served tossed with mozzarella, fresh basil leaves, tomatoes and onions, seasoned with balsamic vinegar, olive oil, lemon juice, pepper and salt.

Ingredients:

500 g of large rillettes 125 g mozzarella 1 pc smaller ciabatta (Italian baguette) 1 pc larger garlic clove 1 pc red onion 1 handful of green basil leaves 1 tbsp balsamic vinegar 2 tbsp olive oil 1-2 tsp lemon juice pepper salt

Procedure:

1. Wash and drain the tomatoes and cut them into smaller pieces, cut the peeled onion into rounds, mix both ingredients
2. Prepare the dressing; mix the olive oil with the lemon juice and vinegar, season with pepper and a little salt, pour the dressing over the tomatoes and onions and leave to rest for 15-20 minutes
3. Cut the ciabatta into slices about 1 cm thick, fry them in a dry frying pan or in the oven on a baking sheet, rub the cooled bread with garlic
4. Finally, cut the ciabatta into cubes
5. In a bowl, mix the diced mozzarella with the washed and drained basil leaves, mix with the tomato salad and the toasted ciabatta pieces and serve immediately.