Italian Bread Salad

Ingredients

• 150 g whole‑grain ciabatta
• 1 clove garlic
• 1 sprig rosemary
• 6 tbsp Olive oil
• 400 g mixed cherry tomatoes
• 1 Shallot
• 1 tbsp white balsamic vinegar
• Salt
• Pepper
• 0.5 bunch basil (10 g)
• 2 bags FRoSTA Vegetable Pan alla Toscana (480 g each)
• 125 g mozzarella balls (45% fat in whole milk)

Instructions

1. 1.

   Cut the whole‑grain ciabatta into roughly 2 cm cubes. Peel and chop the garlic. Wash the rosemary, shake dry, pluck the needles and chop. Heat 2 tbsp olive oil in a pan. Toast the bread cubes with garlic and rosemary over medium heat for 6–8 minutes until golden brown all around. Remove from the pan and set aside.

2. 2.

   Meanwhile, clean, wash, and halve or quarter the tomatoes. Peel the shallot and slice into thin rings. Mix with 2 tbsp olive oil and balsamic vinegar, season with salt and pepper. Wash the basil, shake dry, and pluck the leaves.

3. 3.

   Add the frozen FRoSTA Vegetable Pan alla Toscana to a pan with the remaining oil and cook over medium heat for 11–12 minutes, stirring occasionally. Gently combine the vegetable pan with the prepared salad ingredients and divide onto four plates. Top with mozzarella balls and basil leaves.