Bread Salad with Pine Nuts

Ingredients

• 150 g whole grain baguette
• 5 tbsp olive oil
• 250 g tomatoes
• 1 cucumber
• 1 red, green and yellow bell pepper each
• celery stalks
• 2 tbsp pine nuts
• 1 Garlic clove
• 2 tbsp balsamic vinegar
• salt, pepper
• a handful basil

Instructions

1. 1.

   Cut the baguette into bite‑size cubes. Heat 2 tbsp olive oil in a large non‑stick pan and toast the bread cubes until golden brown. Drain on kitchen paper.

2. 2.

   Rinse and clean tomatoes and cucumber. Quarter the bell peppers, rinse them, then cut all vegetables into pieces. Peel, rinse and slice the celery stalks.

3. 3.

   Heat the remaining olive oil in a small pan. Toast the pine nuts. Peel the garlic clove and press it into the pan. Mix with vinegar, salt and pepper to make a vinaigrette. Toss the vegetables with this pine nut vinaigrette. Add bread cubes and basil leaves, fold gently. Serve the Bread Salad with Pine Nuts.