What to Buy1. Kalamata olives - 6 pieces, though you can skip them
2. Tomatoes - 400 grams, 8 cherry tomatoes and 1 large one
3. Arugula - 1 bunch
4. Red onion - ½ a medium onion
5. Parmesan - 20 grams
6. Dry white bread - 150 grams, about half a baguette
7. Marinated red pepper (leche) - 1 pepper
For the sauce8. Cherry tomatoes - 150 grams, about 2 cherry tomatoes and one medium tomato
9. Parsley - ¼ bunch
10. Red onion - ¼ of a medium onion
11. Red wine vinegar - 2 tablespoons
12. Olive oil - 2 tablespoons
13. Garlic - ½ clove
14. Salt - ½ teaspoon
15. Black ground pepper - ¼ teaspoon
How to Make It1. Cut the bread into pieces about 2-3 centimeters, put it in a blender and pulse into small crumbs, then line a baking tray with parchment, spread the bread on it and put it in an oven heated to 200 degrees for 10 minutes - the bread will be ready; take it out so it doesn't burn
2. Cut the tomatoes into cubes, wash the arugula and lay it over the tomatoes, cut the onion lengthwise into half-moons, cut the marinated red pepper into strips 2-3 centimeters long, add the olives and the bread, and mix everything well.
3. Make the sauce - in a blender cup, add the chopped tomatoes, garlic, onion and parsley, add 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, add salt and pepper and blend on medium speed into a uniform mixture, but don't turn it fully liquid (as shown in the photo)
4. Plate the salad, sprinkle with parmesan, and add the sauce right before serving
Mix well with the sauce and let the bread soak it up for a couple of minutes - it goes wonderfully with a glass of white wine!
2. Tomatoes - 400 grams, 8 cherry tomatoes and 1 large one
3. Arugula - 1 bunch
4. Red onion - ½ a medium onion
5. Parmesan - 20 grams
6. Dry white bread - 150 grams, about half a baguette
7. Marinated red pepper (leche) - 1 pepper
For the sauce8. Cherry tomatoes - 150 grams, about 2 cherry tomatoes and one medium tomato
9. Parsley - ¼ bunch
10. Red onion - ¼ of a medium onion
11. Red wine vinegar - 2 tablespoons
12. Olive oil - 2 tablespoons
13. Garlic - ½ clove
14. Salt - ½ teaspoon
15. Black ground pepper - ¼ teaspoon
How to Make It1. Cut the bread into pieces about 2-3 centimeters, put it in a blender and pulse into small crumbs, then line a baking tray with parchment, spread the bread on it and put it in an oven heated to 200 degrees for 10 minutes - the bread will be ready; take it out so it doesn't burn
2. Cut the tomatoes into cubes, wash the arugula and lay it over the tomatoes, cut the onion lengthwise into half-moons, cut the marinated red pepper into strips 2-3 centimeters long, add the olives and the bread, and mix everything well.
3. Make the sauce - in a blender cup, add the chopped tomatoes, garlic, onion and parsley, add 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, add salt and pepper and blend on medium speed into a uniform mixture, but don't turn it fully liquid (as shown in the photo)
4. Plate the salad, sprinkle with parmesan, and add the sauce right before serving
Mix well with the sauce and let the bread soak it up for a couple of minutes - it goes wonderfully with a glass of white wine!
