Herb and bread salad with cucumber
Ingredients
for 4 people
| 4 tbsp | white balsamic vinegar |
| 4 tbsp | olive oil |
| ¾ dl | vegetable bouillon, cooled |
| ½ bunch | basil, roughly chopped |
| ½ bunch | dill, roughly chopped |
| ¼ tsp | sugar |
| ¼ tsp | salt |
| 200 g | bread, cut into approx. 1 cm slices |
| 1 | garlic clove, cut in half |
| 1 | cucumber, finely sliced lengthwise |
| 400 g | Galia melon, cut into approx. 2 cm cubes |
| 40 g | caper berries, rinsed, drained |
| ½ bunch | basil, leaves torn off |
| ½ bunch | dill, finely chopped |
| salt and pepper to taste |
How it's done
Vinaigrette
Place the balsamic in a measuring cup along with all the other ingredients up to and including the salt, puree, pour into a bowl.
Charcoal/gas/electric grill
With the lid up, grill the slices of bread over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Allow the bread to cool slightly, rub with garlic, cut into approx. 2 cm cubes.
Salad
Add the cucumber and all the other ingredients up to and including the dill to the vinaigrette, mix, season. Add the bread, mix, plate up.
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