Friends. We have a damn important mission today! Before autumn pampers us with pumpkins, apples and all its other delicacies, we must once again fill our bellies with the best of summer.
What I mean by that? Well, fruity, perfectly ripe tomatoes. And in its very best form: as bread salad with oven-roasted tomatoes and mozzarella .
Do you hear it cracking in the oven? The tomatoes melt with a little olive oil to a sweet, roasted tomato delight. Serve with crispy ciabatta cubes, mozzarella, basil and, as a sauce, the liquid of the tomatoes with a little olive oil. So easy and so perfect.
Well, are you emotionally arrived in the fall? I have to honestly admit that I’m just hanging out a bit in the summer. Even though autumn has definitely come on the table (remember -> Roasted Pumpkin with Parmesan Crunchy Crust ), may it still be a few days warm for me.
And I do not quite like to say goodbye to the goodies of the summer. The selection is just too good. Take for example TOMATO, cherries, zucchini, berries and ……… .. (Please insert here your favorite treat of the summer and tell me absolutely in the comments what you will miss the most.) I am curious!)
All these darlings we have to celebrate as they mature, right?
Best example is this fast, easy and incredibly delicious bread salad. Actually, he only consists of a handful of ingredients. The fact that he still leaves you out of the pines is due to the perfect combination.
1. Sweet. Tomatoes + roasting = perfectly fruity-sweet.
2. Crunchy. Ciabatta foreverrr. Roasted in olive oil.
3. Creamy. Gorgeous buffalo mozzarella. That’s all I have to say, is not it?
I hope you will love this recipe!
The bread salad with roasted tomatoes and mozzarella is:
- Hearty and sweet at the same time.
- Packed with the best of summer.
You must try this bread salad with roasted tomatoes and mozzarella! Fast, easy and damn good.
Simple bread salad with oven-roasted tomatoes and mozzarella
Portions : 2
calories per serving : 535 kcal
, best Cherry tomatoes
2 + 3
Bullet Buffalo Mozzarella
- Salt and pepper
Tomatoes wash, remove the stalk and place in an ovenproof casserole dish. Drizzle with 2 tablespoons olive oil, mix well. Bake in the oven at 220 degrees for about 20 to 30 minutes until the tomatoes are deliciously fragrant and shriveled.
In the meantime dice ciabatta. Put the remaining olive oil in a large pan and roast the ciabatta cubes until golden brown.
Distribute alternately with the roasted tomatoes on two plates. Drizzle with tomato liquid and a little olive oil. Season with salt and pepper. Pluck the mozzarella in half and drape on the bread salad. Decorate with basil and enjoy.
Dear Ones: What summer fruit or summer vegetables will be you miss the most?