Bread Salad with Parmesan

Ingredients

• 100 g freshly grated Parmesan
• 4 slices of rye bread (ca. 150 g)
• 5 tbsp olive oil
• 6 tomatoes
• 1 Garlic clove
• 1 cucumber
• 3 tbsp balsamic vinegar
• 1 tbsp Lemon Juice
• Sea salt
• black pepper
• 1 handful basil

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Place a large round cookie cutter (ca. 10 cm diameter) on parchment paper and spread a thin, even layer of parmesan inside. Remove the ring and repeat with four more cheese portions on the sheet. Bake for about 5 minutes until the cheese melts and turns lightly golden brown. Immediately remove the sheet and let the cheese rounds cool briefly. Release from parchment, place on a cooling rack to become crisp and firm.

2. 2.

   Break the bread into pieces. In 3 tbsp olive oil, fry in a hot pan until golden brown and crispy. Drain on kitchen paper.

3. 3.

   Wash the tomatoes, cut off the stem ends, and dice. Peel and finely chop the garlic. Wash the cucumber (peel if desired), halve lengthwise, and dice.

4. 4.

   Combine all prepared vegetables in a bowl. Mix with remaining oil, balsamic vinegar, and lemon juice. Season with salt and pepper and let rest for about 10 minutes.

5. 5.

   Rinse the basil, shake dry, and roughly chop.

6. 6.

   Finally fold the bread into the salad, taste, and serve garnished with parmesan rounds.