|1||bell pepper (red)|
|1||bell pepper (yellow)|
|150 g||cherry tomatoes|
|50 g||olives (green)|
|5 tbsp||white wine vinegar|
|60 ml||olive oil|
|vegetable oil for frying|
Riesling Kabinett, dry, 2010
The elegant combination of citrus fruit and nut aromas harmonizes very well with the mild lightness of the bread salad. Initially dry on the tongue, this premium Riesling has a velvety aftertaste.
Preheat the oven to 160°C/ 320°F. Tear the flatbread into bite-sized pieces and put into a baking dish. Drizzle with some olive oil and season with salt and pepper. Bake for approx. 10 min. until golden.
Dice zucchini, slice peppers into strips, quarter mushrooms.
Sauté the vegetables in a hot pan with some vegetable oil and season with sugar, salt, and pepper. Deglaze with white wine vinegar and remove the pan from the heat.
Slice the basil into fine strips. Halve olives and cherry tomatoes.