Fennel, tomato, cucumber bread salad
Tools
Ingredients
Serving
200 g
tomatoes for salad
1/2
cucumber
1/2
fennel
50 g
basil leaves
100 g
bread slices
4 tbsp
extra virgin olive oil
4 tbsp
white vinegar
1/2 tsp
sea salt
1/2 tsp
black freshly grounded pepper
Step by step
Cut the bread slices into large cubes (1 inch) then dry them into the oven for 1/2 hour at 120°C/250°F.
Wash carefully the fennel, tomatoes and cucumber, then chop them into large pieces that can fit into the Food Processor Attachment feed tube.
Attach the Food processor with the Dicing Kit to the KitchenAid Stand Mixer.
Turn Speed Control Lever to 3 and dice the vegetables.
In a medium size bowl combine together 4 tablespoons of oil, 4 tablespoons of vinegar, 1/2 tablespoon of salt and the black freshly grounded pepper.
Add the bread cubes to the diced vegetables, the basil leaves and drip the seasoning while mixing well. Let stand for at least 15 minutes before serving.
Mozzarella and a tablespoon of capers can be the ultimate ingredient for this amazingly fresh preparation.