Italian Bread Salad

For the Braised Tomatoes

• 300g cherry tomato
• 2 cloves of garlic
• 1 rosemary(Branch)
• 2 thymes(Twigs)
• 1 tbsp olive oil
• 1 tbsp sea salt
• 1 Pinch pepper

Ingredients

• 150g sourdough bread
• 2 tbsp olive
• 1bunch arugula
• 1pkt Burrata

Dressing

• 2 tbsp Pomegranate vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• juice of the braised tomato

Braised Tomatoes

1. Wash the cherry tomatoes and cut them in half. Place them in the Omnia oven along with the rosemary and thyme, and mix with 2 tablespoons of olive oil. Season with a little salt and pepper.

2. Press 1clove clove of garlic over 1u cherry tomato using a garlic press.

Dressing

1. Place olive oil into a mason jar. Carefully transfer the juice that has formed while roasting the tomatoes from the baking paper into the jar. Make sure to include clove of garlic that may not have stuck to the tomatoes.

2. Mix olive oil or shake it in a jar. Pour the dressing over the salad and gently mix together.

Prepare the Salad

1. Cut the sourdough bread into cubes about 2 cm large. Heat 4 tbsp olive oil in a large pan and toast the sourdough bread in it. Remove from the pan and place in a large bowl.

2. Slice the olives, wash arugula, and shake it dry. Add both to sourdough bread in the bowl.

3. Add cherry tomato from the baking sheet to the bowl with a spoon. Remove rosemary and thyme.

Plating

1. Distribute the salad onto 2 plates and garnish with 0.5ball Burrata on each. Drizzle olive oil over the Burrata and serve immediately.