Summer is the best time of year to make salads. Not only because of the heat they are the most delicious, but also because there are plenty of fresh ingredients available in the summer, just waiting to be turned into a delicious, colorful, healthy and inspiring salad. .
Salads are not only side dishes, but also excellent main dishes. While salads as side dishes only consist of a few greens and additional vegetables such as peppers, tomatoes, and cucumbers, salads as main dishes consist of a few additional ingredients. A good salad as a main course contains greens, additional vegetables, protein, nuts or seeds, and a more concrete topping. While salads usually contain little salt, vinegar and oil as side dishes, salads combine spices, condiments or additional creamy elements such as mustard, yogurt, eggs and others as main courses in the dressing.
Since the main ingredients of this summer salad are tomatoes and bread, it is recommended that these ingredients be of real quality. In fact, it is crucial to use quality tomatoes. Namely, you bake bread in a pan or in the oven, so you can also use bread that is several days old and you have to use it. Tomatoes, oh yes, but this one must be good. Fresh, sweet, tasty and juicy. You can use cherries, grape tomatoes or any other tomato.
This salad can be prepared as a light summer mower, but it can also serve as a side dish, even for picnics. I recommend tossing the salad with olive oil and vinegar just before serving, otherwise the bread croutons will get too drunk on the filling and no longer be crispy.
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INGREDIENTS (for 2 people)
1/3 of the chachat
1 cup cherries (coloured)
2 black tomatoes
1/4 red onion
2 tablespoons pumpkin seeds
2 large handfuls of arugula
Tear the ciabatta into pieces, transfer them to a baking sheet lined with parchment paper, drizzle with olive oil, salt and pepper then mix and cook for 5-10 minutes in a preheated oven at 220°C. Stir them once in between. Of course, you can also bake bread in a pan.
While the bread is baking, cut the tomatoes into cubes, the onion into thin rings, wash and dry the arugula.
Take the baked bread croutons out of the oven and wait for them to cool down a bit. Add the tomatoes, onions, arugula and pumpkin seeds to the croutons, drizzle with olive oil and vinegar and toss. Taste and finish the salad and, if desired, add a little more salt and pepper.
You can also make the salad ahead, but dress it with oil and vinegar just before serving so the bread topping doesn’t get too drunk. You can enrich the salad with a few drops of balsamic vinegar or dressing before serving.