Home-made bread salad

Name: Home-made bread salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Ciabatta; 1 Garlic clove; 7 TABLESPOONS Olive oil; 125 g Arugula; 1 kg mixed tomatoes (e.g. red and green curly tomatoes, red and yellow cherry tomatoes); 3 TABLESPOONS light balsamic vinegar; 1-2 TEASPOONS Agave syrup; 7-10 Tbsp salt, pepper; 200 g Feta; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Ciabatta
1 Garlic clove
7 TABLESPOONS Olive oil
125 g Arugula
1 kg mixed tomatoes (e.g. red and green curly tomatoes, red and yellow cherry tomatoes)
3 TABLESPOONS light balsamic vinegar
1-2 TEASPOONS Agave syrup
7-10 Tbsp salt, pepper
200 g Feta
baking paper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Cut the ciabatta into cubes and spread on top. Peel garlic, chop finely, mix with 3 tbsp. oil and drizzle over the bread. Roast in a hot oven for 5-10 minutes.
2
Sort the arugula, wash and spin dry. Wash and chop the tomatoes. Mix vinegar, agave syrup, salt and pepper. Fold in 4 tablespoons of oil. Mix rocket, tomatoes, bread cubes and vinaigrette. Serve and sprinkle feta in flakes on top.