Tomato Pineapple Bread Salad

Cut the pineapple with the pineapple slicer and cut the flesh into pieces.

Halve the cherry tomatoes. Remove the skin from the red onions and cut them into strips. Pluck the basil leaves from the stem and chop them.

Pour all of this into a large bowl.

Cut the ciabatta into bite-sized pieces and toast in hot olive oil with the herbs and finely diced garlic until golden brown. Remove the herb sprigs and add the bread pieces to the tomatoes and pineapple in the baking dish form.

In the same frying pan, heat the olive oil. Briefly fry the king prawns in it, add the garlic, thyme and rosemary and finish frying. Season with salt and pepper.

Mix the olive oil with the balsamic vinegar bianco, season with salt, pepper and sugar, pour over the lettuce and mix everything together well.

Serve: Divide the leaf salad evenly among plates and arrange the king prawns on top.

Our tip: It is best to use fresh herbs for an especially good flavor!

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