Italian bread salad

Tags: salad vegetarian world cuisine
2
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A very quick summer dish. An appetizer for warm summer evenings. Try this recipe!

Ingredients

6
1 tbsp
olive oil
For the pesto:
4.5 oz.
fresh herbs
1 tbsp
olive oil
For the dressing:
6 tbsp
balsamic vinegar
2 tbsp
pesto
4 tbsp
olive oil
1 tsp
sugar
For the filling:
4
tomatoes
3
Mozzarella
10
basil leaves
1.5 oz.
Parmesan cheese, grated

Preparation

Prepare the Pesto:

  • Pulse the fresh herbs in a food processor with a little olive oil until smooth.
  • Mix 5 tablespoons of pesto with 1 tablespoon of olive oil.
     
  • Cut each Ciabatta in half and spread the pesto on one side of each slice.
  • Preheat the oven to 390°F and bake the ciabattas until golden brown (approximately 10 minutes).

Prepare the Dressing:

  • Mix together 6 tablespoons of balsamic vinegar, 2 tablespoons of pesto, 4 tablespoons of olive oil, and the sugar.
  • Season with salt and pepper to taste.

Prepare the Salad:

  • Slice the tomatoes and the mozzarella.
  • Center the toasted Ciabatta on a plate and arrange the tomatoes and mozzarella so they surround the bread in a fan shape.
  • Alternate the tomatoes and mozzarella when arranging.
  • Drizzle the dressing on top and let it rest for 10 minutes. Grate the Parmesan cheese over the dressed Ciabatta.
  • Wash and chop the basil leaves and sprinkle over the bread salad. Finally, season with salt and pepper to taste.
  • Allergene_Egg

At a glance

Preparation time
30 min
Cooking time
10 min
Temperature
390°F
Difficulty
easy
Servings
4

Nutritional information

per 100g
protein 18g
fat 54g
carbs 27g
kcal 2309
kj 9686
Products in this recipe