Bruschetta Salad

Ingredients

• 1 handful basil
• 600 g tomatoes
• 1 cucumber
• 3 red onions
• 2 spelt rolls
• 1 Garlic clove
• 2 tbsp butter (15 g)
• Salt
• Pepper
• 4 tbsp mild balsamic vinegar
• 4 tbsp olive oil
• 3 tbsp capers (15 g; jar, drained)
• 80 g black olives (pitted)
• 30 g Parmesan

Instructions

1. 1.

   Wash basil, shake dry and pluck leaves. Clean tomatoes, wash and cut crosswise into slices. Peel cucumber, wash and slice similarly. Peel onions and cut into rings.

2. 2.

   Slice rolls thinly. Peel garlic and mince. Heat butter in a pan and toast roll slices on medium heat for about 2–3 minutes per side until golden brown. After flipping add garlic. Season bruschetta with salt and pepper.

3. 3.

   Whisk vinegar and olive oil together, season with salt and pepper. Just before serving combine tomatoes, cucumber, onions, bruschetta, capers and olives in a bowl loosely. Grate parmesan and sprinkle over basil. Serve dressing separately and serve Bruschetta salad immediately.