Salad of tomatoes and pickled peppers
The tone of the salad is set by croutons baked with spices, fennel seeds simply transform the taste of bread. And if you add juicy ripe tomatoes, basil and hot pickled peppers, then it is simply impossible to break away from the salad.
Ingredients
Servings 4- white bread 150 g
- fennel seeds 1 tsp
- rosemary 1 sprig
- capers 1 tbsp
- basil 2 sprigs
- pickled peppers 6 pcs.
- garlic 1 tooth
- tomatoes 400 g
- salt pepper
- olive oil
- balsamic vinegar
- Parmesan 30 g
Cooking
Step 1
Break the bread into small pieces, put in a mold, drizzle with oil, sprinkle with salt, fennel seeds and rosemary leaves, mix well. Put in the oven (200 g) for 10 minutes.
Step 2
Pour the bread into a large bowl. Add capers, basil leaves and chopped peppers. Crush the garlic clove, chop the tomatoes.
Step 3
Dress the salad with vinegar, oil, salt and pepper to taste. Sprinkle with grated parmesan. Enjoy your meal!