Roast the pine nuts in a dry pan until golden brown. Peel onions and cut them into fine strips. Clean, wash and halve the tomatoes. Wash the rocket, chop very coarsely. Mix vinegar and 2 tablespoons of oil.
Season with salt, pepper and sugar. Mix prepared ingredients and marinade. Cut bread into small pieces. Sauté crisply in the remaining hot oil while turning and fold into the salad. Serve with the mortadella.