This is a very unusual salad. It is based on only two ingredients, but various seasonings and herbs make its taste simply magical. Ripe tomatoes, ciabatta and olive oil are the perfect combination for an Italian dish.
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You will need
- - 1 ciabatta;
- - 300 g of tomatoes (it is better to use tomatoes of different varieties);
- - 2 tbsp. l red wine vinegar;
- - 1 tsp fennel seed;
- - 4 things. anchovy fillet;
- - 1 tbsp. l capers;
- - oregano;
- - 2 cloves of garlic;
- - fresh basil;
- - 30 g of parmesan;
- - balsamic vinegar, olive oil.
Instruction manual
1
Break the ciabatta into pieces about 2 cm in size. Lay them on a baking sheet, season with salt, fennel seeds and oregano (or other herbs). Drizzle with olive oil and squeeze 1 clove of garlic. Stir and place the oven, preheated to 220 degrees, for 4-5 minutes. Instead of ciabatta, you can use any other bread, whether it is stale or fresh. But keep in mind that fresh bread needs to be dried a little longer in the oven. If the crackers are slightly burnt, this will give the salad even more piquancy.
2
Coarsely chop the tomatoes and put in a bowl. Pour them 4-5 tbsp. tablespoons of olive oil and red wine vinegar. Mash the anchovy fillet with a fork, finely chop the capers and add to the tomatoes, also squeeze half a clove of garlic. Mix well.
3
Add ready-made crackers and fennel seeds to the tomatoes. Stir again. Garnish the salad with fresh basil leaves. Drizzle with olive oil and a little balsamic vinegar. You can also sprinkle salad with grated Parmesan.