Bread salad with balsamic dressing

STEP BY STEP

Let's make something delicious.

1. 01

   For the ciabatta, dissolve the yeast in 150 ml lukewarm water. Put the flour in a bowl and knead with the yeast mixture, olive oil, salt and thyme leaves stripped from the stems. Cover and leave to rise overnight. The next day, knead again for about 10 minutes. Leave to rise for a further 20-30 minutes at room temperature. Meanwhile, prepare the bread salad.

2. 02

   Wash and halve the cherry tomatoes. Peel and finely chop the garlic. Peel and dice the shallots. Drain the olives and halve them if desired. Shave the Parmesan into thin strips.

3. 03

   Wash and dry the lemon, then finely grate the zest. Halve the lemon and juice one half. Mix the lemon juice, zest, olive oil, balsamic vinegar and honey. Season with salt and pepper.

4. 04

   Preheat the oven to 220 °C fan (240 °C conventional).

5. 05

   On a floured work surface, stretch the dough into an elongated shape, press it flat and fold it over from one long side. Place on a baking tray lined with baking paper and bake on the middle shelf for about 20 minutes.

6. 06

   Wash the mint and basil, shake dry and pick off the leaves. Gently mix the cherry tomatoes, garlic, shallots and olives with the dressing.

7. 07

   Toast the pine nuts in a non-stick frying pan without oil until golden brown.

8. 08

   Cut the ciabatta into cubes and toast in a frying pan with the olive oil. Fold into the salad while still warm. Arrange the bread salad with the mint and basil, scatter over the Parmesan shavings and pine nuts, and serve.