Bread Salad

For the bread salad, dice the bread and fry in olive oil until crispy – works best in a coated frying pan – sprinkle lightly with dried thyme.

Cut the red onion into fine, very thin rings. Peel garlic clove and press through a press. Sauté both lightly in olive oil (2 to 3 min).

Peel and core tomatoes, cut into quarters. Marinate with salt, pepper, a touch of sugar and a little olive oil – let stand for 10 to 15 min.

Now arrange the leaf salad. Mix tomatoes, onion-garlic mixture with toasted bread and salami. Stir through with a little balsamic vinegar and olive oil and pour over the leaf salad.

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