/ Recipe Tomato salad with breadcrumbs

Tomato salad with breadcrumbs

  • White bread - 4 Slices (crackers)
  • Small shallots - 1 piece (crackers)
  • Garlic - 1 Tooth (crackers)
  • Salt - 1/4 Teaspoons (crackers)
  • Freshly ground black pepper - To taste (crackers)
  • Olive oil - 2 items. Spoons (croutons)
  • Parmesan cheese - 2 items. Spoons (croutons)
  • Grape tomatoes - 450 Grams
  • Olive oil - 2 teaspoons
  • Red wine vinegar - 1 st. a spoon
  • Salt - 1/8 teaspoons
  • Sugar - 1 pinch
  • Freshly ground black pepper - To taste
  • Handful of basil leaves - 1 piece

1. Prepare crackers. To do this, heat the oven to 175 degrees. Grind the shallots to make about 2 tablespoons. Grind or pass through the garlic press. Cut the bread into pieces and place in the food processor. Grind to size of large crumbs. Also you can manually break the bread into small pieces. Put the bread on a baking sheet and mix with shallots, garlic, salt, black pepper, olive oil and grated Parmesan cheese until the toast is evenly coated with the mixture. Bake croutons until golden brown, about 15-20 minutes, stirring occasionally. Remove from the oven and cool a little. 2. Make a salad. Cut half of each tomato along and put it upside down on a platter. 3. Stir the vinegar, olive oil, salt, sugar and black pepper in a small bowl. Drizzle the mixture with tomatoes. 4. Sprinkle the tomatoes with crumbly crumbs. Decorate with crushed basil and serve immediately.

Servings: 4

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