Preparation: 5-10 minutes.
Cook time: 10-15 minutes.
Servings: 2-4 servings
Ingredients
2 sandwich-sized ciabatta buns, torn into pieces or cubed
3 Gen V vine tomatoes, quartered
1/2 container Gen V cherry tomatoes, halved
2-3 Gen V mini cucumbers, sliced
1/4 red onion, minced
1 small ball burrata (125 g), broken into pieces
60 ml (1/4 cup) olive oil
30 ml (2 tbsp) white balsamic vinegar
Fresh chives, chopped
A few fresh basil leaves, to garnish
Preparation
- Preheat oven to 425°F (220°C).
- Spread the pieces of bread on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 to 12 minutes, until the bread is golden brown and crispy.
- In a large bowl, combine the white balsamic vinegar, olive oil and chives.
- Add the cucumbers, tomato wedges, cherry tomatoes and minced onion. Toss well to coat the vegetables.
- Once the bread has cooled slightly, add it to the salad and mix gently. Season with salt and pepper.
- Arrange the salad in a dish, place the burrata on top of the salad and garnish with fresh basil leaves.
Products used
organic mini cucumbers
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