Buy all ingredients right below the recipe
Ingredients
- 100 g ciabatta (at least one day old)
- 200 g ripe tomatoes
- 50 g organic red onions
- 50 ml organic red wine vinegar
- 115 ml Kitchin organic extra virgin olive oil
- 10 leaves fresh basil in pot
- 1 pinch freshly ground organic black pepper
- 1 pinch fine table salt
Preparation & Roasting
- 1Preheat the oven to 190 °C. Cut the ciabatta bread into cubes of approx. 1.5 cm (the crust can be removed beforehand if desired).
- 2Place the bread cubes in a bowl, season with salt and pepper, and mix with part of the olive oil (approx. 100 ml). Spread the cubes on a baking sheet and roast in the preheated oven for approx. 7 minutes until golden brown and crispy. Then let them cool completely.
Prepare the Salad
- 1Meanwhile, cut the tomatoes into coarse pieces. Peel the red onion and finely dice it. Tear the basil leaves into coarse pieces by hand.
- 2Place tomatoes, onions, and basil in a large salad bowl. Season with salt and pepper. Add the cooled bread cubes, red wine vinegar, and the remaining olive oil (approx. 15 ml).
- 3Mix the salad thoroughly and let it marinate at room temperature for at least 1 hour before serving, so that the bread can optimally absorb the flavors and tomato juice. Stir briefly again before serving.
Tip
Use really ripe, aromatic tomatoes – they are the heart of the salad. If the bread is very dry, the salad can also handle a splash more vinegar or oil.
Knuspr-Küche
Ein echter Klassiker der toskanischen Küche! Wichtig ist, dass der Salat lange genug zieht, damit das Brot die Säfte der Tomaten und das Dressing aufsaugen kann, ohne dabei matschig zu werden. Ein hochwertiges Olivenöl macht hier den entscheidenden Unters