Description
Sooo delicious salad, and most importantly simple composition and cooking time. Crispy bread, spicy pickled tomatoes and pungent onions and garlic make a great snack. The salad turns out sharp enough, so in post, it is perfectly suited to the hot potatoes, and in summer by the barbecue.
Ingredients
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Tomato
3 piece
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Onion
1 piece
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Garlic
1 piece
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Vinegar
1 tsp
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Sunflower oil
25 ml
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Bread
4 slice
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Salt
-
Black pepper
Cooking
Rye bread cut into small cubes and dry in the oven or in a dry frying pan.
Onion cut into thin half-rings, cover for 10-15 minutes with cold water, rinse and thoroughly wring out. Garlic finely chop.
From canned tomatoes to remove the skin and cut possible cubes. Excess juice to drain.
To make the dressing. Mix sunflower oil, vinegar, salt and pepper.
Prior to completing (the bread not soaked) mix all ingredients, season.
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