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 â 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-KĂŒche
Ein echter Klassiker der toskanischen KĂŒche! Wichtig ist, dass der Salat lange genug zieht, damit das Brot die SĂ€fte der Tomaten und das Dressing aufsaugen kann, ohne dabei matschig zu werden. Ein hochwertiges Olivenöl macht hier den entscheidenden Unters