Читать книгу Summer Kitchen - Bernhard Long - Страница 7

Serves 4 meals

150 grams Ciabatta bread

1 red onion

3 yellow tomatoes

3 green tomatoes

120g cherry tomatoes

1/2 cucumber

4 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and freshly ground pepper

4 tablespoons olive oil

120 grams kalamata olives

5 teaspoons capers

200 grams feta cheese

4 sprigs basil

The preparation sequence

tear ciabatta into bite size pieces and heated, preheated oven electric oven: 120 ° C / with fan: 75 ° C) so the. dry for 20 minutes.

Onion peel, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince Green and yellow tomatoes in half, remove the stalk. chop tomatoes in columns.

clean cucumber in water, wipe dry, clean, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

Vinegar, sugar, salt and pepper, embezzled oil. give bread, onion, tomato, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. infuse 20 minutes.

Feta cubes. clean basil in water, shake dry, pluck leaves and shred into strips. Serve salad in bowls and garnish with feta and basil.