Bread Salad with Tomatoes and Pesto

Basil and parsley rinse and shake dry, pluck off che leaves, put a few aside for garnish. Grind the sea salt, pine nuts, garlic, basil and parsley with a pestle in a mortar. Gradually add the olive oil up to 3 tbsp and finally add the Parmesan cheese.

Pour boiling water over the tomatoes, peel and quarter them, removing the stem and the core. Cut the tomato quarters in half. Cut the ciabatta into pieces and toast them in the remaining olive oil until crispy. Add the tomatoes, season with salt and pepper, heat and season with a splash of vinegar.

Arrange the tomato-bread salad on two plates, drizzle with the pesto and garnish with chopped or whole herb leaves.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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