Tomato salad with arugula and cheese bread
Tomato salad with arugula and cheese bread is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g tomatoes
- 100 g green olives (with paprika filling)
- 1 Red Onion
- 1 bunch arugula
- 1 bunch Basil
- 0.5 bunch oregano
- 3 tbsp vegetable broth
- 3 tbsp white wine vinegar
- Salt
- pepper (ground)
- 1 pinch sugar
- 4 tbsp olive oil
- 2 mozzarella balls (125g each)
- 8 small slices whole‑grain bread
Instructions
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1.
Wash tomatoes and slice them. Slice olives as well. Peel onion and cut into thin rings. Wash, dry, and tear arugula into bite‑sized pieces. Mix prepared ingredients.
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2.
Wash herbs, pat dry, and pluck leaves. Add oregano and half the basil to the tomato mixture. Whisk broth, vinegar, salt, pepper, sugar, and oil together. Pour over salad, combine, and season to taste.
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3.
Slice mozzarella. Top each bread slice with remaining basil leaves and mozzarella slices, place on a baking sheet, and bake in a preheated oven at 200°C on the upper rack for about 5 minutes until golden. Sprinkle additional pepper and serve bruschetta alongside the salad.
