Winter salad with bread, tomatoes and peppers
Votes: 2
Time: 22 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Winter salad with bread, tomatoes and peppers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups crumbled stale bread
- 4 tbsp. l. olive oil
- 2 cups cherry tomatoes
- 3 cloves of garlic
- 2 roasted bell peppers, halved and seeded
- 1/2 cup chopped basil
- 1/2 tbsp. grated parmesan
- 1/4 cup chopped olives
- 2 tablespoons balsamic vinegar
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Cooking the dish according to the recipe:
- On a baking sheet, combine 5 cups of crumbled stale bread with 2 tablespoons of olive oil. Bake at 230 degrees Celsius for 5 minutes.
On another baking sheet, combine 2 cups cherry tomatoes, 3 cloves garlic, 2 roasted bell peppers (halved and seeded), and 2 tablespoons olive oil. Bake for 7 minutes, then coarsely chop.
Mix vegetables with bread, add 1/2 cup each chopped basil and grated Parmesan, 1/4 cup chopped olives, 2 tbsp. balsamic vinegar, season with salt and pepper to taste.
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