Colorful tomato salad with almond crumbles

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4 3
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 50 g almonds without skin
  • 1 Garlic clove
  • 2 discs Toast bread (approx. 25 g each)
  • 1/2 bunch flat leaf parsley
  • 2 TABLESPOONS Capers (approx. 15 g each)
  • 6 TABLESPOONS Olive oil
  • 1 kg curly tomatoes (red, green and orange)
  • 2 TABLESPOONS Balsamic Bianco vinegar
  • 7-10 Tbsp coarse sea salt
  • 7-10 Tbsp Pepper from the mill

Directions

  1. 1

    Coarsely chop the almonds and roast them in a pan without fat until golden brown. Let them cool down on a flat plate. Peel the garlic and chop finely with the toast. Wash parsley, shake dry and chop finely except for a few leaves for garnishing.

  2. 2

    Drain capers and let them drain. Heat 4 tablespoons of oil in a frying pan. Fry the toast and garlic in it until golden brown, turning them over. Remove from the pan and allow to cool slightly

  3. 3

    In the meantime, wash the tomatoes, grate them dry and remove the stalk. Cut the tomatoes into thin slices and place on plates. Drizzle with vinegar and 2 tablespoons of oil. Sprinkle with salt and pepper. Mix bread crumbs with almonds, capers and chopped parsley. Spread on the tomato slices. Garnish with remaining parsley

Nutrition Facts

KCAL
290 kcal
CARBS
14 g
FATS
23 g
PROTEINS
6 g