Italian Salad

Kill two birds with one stone - prepare an excellent salad and use up stale bread!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Bread, wheat

  • 1 piece Sweet potato, unpeeled, fresh

  • 500 g Tomato, red

  • 1 piece Onion, raw

  • 8 pieces Olives, black, in brine

  • 2 twigs Basil, fresh

  • 2 spoons Vinegar, red wine

  • 6 spoon Oil, olive

  • 4 pieces Fish, anchovy fillets in oil

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 220 degrees Celsius. Cut the bread into slices about 1 cm thick. Then cut the slices into 1 cm cubes. Arrange the cubes in a shallow baking dish. Place the dish with the bread in the preheated oven for a few minutes until the cubes turn golden brown and become crispy.

  2. Wash the cucumber, peel it, and cut it into bite-sized pieces. Wash the tomatoes, clean them, and cut them into smaller pieces. Peel the onion, cut it in half, and slice both halves thinly. Drain the olives well and slice them into rings. Finely chop the anchovies.

  3. In a small bowl, prepare the salad dressing from vinegar, oil, chopped anchovies, pepper, and salt. Mix the dressing well until the salt dissolves. In a larger bowl, combine the tomatoes, bread cubes, cucumber, onion, and olives. Pour the dressing over the mixture and mix well. Let the salad sit for about 15 minutes so the flavors can blend together.

  4. Wash and dry the basil. Tear the leaves from the stems and use them to garnish the salad. Before serving, give the salad one final good mix.

Nutrition Information (Per 100g)

  • Calories: 148.15 kcal
  • Fat: 6.2 g
    • Saturated Fat: 0.85 g
  • Carbohydrates: 11.86 g
    • Sugars: 1.91 g
  • Protein: 8.95 g
  • Fiber: 1.06 g

Advice

Its best if the bread is a day old.