preparation
Toast bread in oven at 180 ⁰C.
Brush with olive oil and a grated clove of garlic
Quarter the tomatoes, setting the juice aside
Whisk some olive oil, tomato juice and balsamic vinegar with a fork into a vinaigrette
Season with salt and pepper
Drizzle olive oil over the rucola
Place the rucola on a large plate
Dress tomatoes with vinaigrette
Arrange tomatoes and onion on the plate
Cube the bread and sprinkle these croutons over the salad
ingredients
| 2 | slices of bread |
| olive oil, fruity | |
| 1 | clove garlic |
| 600 gr | cherry tomatoes all colors |
| balsamic vinegar | |
| coarse sea salt | |
| black pepper | |
| 150 gr | rucola |
| 1 | red onion sliced thin |
