Toscanian Bread Salad

Ingredients

• 600 g yesterday's Ciabatta (1 loaf)
• 8 tbsp olive oil
• 500 g cocktail tomatoes (red and yellow)
• 4 Spring Onions
• 300 g celery stalks
• 1 Red Onion
• 1 Garlic clove
• 1 cucumber
• 1 tbsp capers
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• Sea salt
• ground pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Cut the Ciabatta into large cubes and fry in 3 tbsp olive oil until golden brown and crisp. Drain on paper towels. Wash and halve the tomatoes. Clean and slice the spring onions into thin rings. Wash, trim, and cut the celery into pieces. Peel, halve, and slice the onion into strips. Peel and finely mince the garlic. Peel, split lengthwise, deseed, and dice the cucumber.

2. 2.

   Place all prepared vegetables with the capers in a bowl. Mix with the remaining oil, balsamic vinegar, and lemon juice. Season with salt and pepper and let sit for about 10 minutes.

3. 3.

   Fold in the parsley and bread. Taste and serve.