Ciabatta Salad with Arugula and Tomato

Ingredients

• 500 g yesterday's Ciabatta (1 loaf)
• olive oil
• 6 tomatoes
• 200 g arugula
• 2 red onions
• 1 cucumber
• 1 Garlic clove
• 80 ml Vegetable broth
• 3 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp sharp mustard
• 1 pinch sugar
• Sea salt
• Pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heat.

2. 2.

   Slice the Ciabatta thinly and arrange on a baking tray. Drizzle with olive oil and bake in the oven for about 5 minutes until golden brown and crisp.

3. 3.

   Wash the tomatoes, remove the stem ends, and cut into wedges. Rinse the arugula, shake off excess water, tear into small pieces, and let drain. Peel the onions, halve them, and slice into strips. Wash the cucumber (peel if desired) and slice.

4. 4.

   For the dressing, peel and finely chop the garlic. In a bottle, combine broth, balsamic vinegar, lemon juice, mustard, sugar, salt, pepper, and about 60 ml olive oil; shake well. Taste and adjust seasoning.

5. 5.

   Distribute all salad ingredients with the toasted Ciabatta slices onto bowls and garnish with basil. Drizzle with dressing before serving.