Focaccia tart with salad 🍅 

A few days ago, I had the pleasure of cooking as a home chef for a group of Finns on holiday in my area and, among other things, I prepared a nice Sicilian tomato salad accompanied by arancine and onions. Fresh and aromatic, with many good local raw materials, this salad made with cherry tomatoes, onions and fresh basil is a real delicacy! Of course, for an excellent success of the dish is essential the quality of all raw materials, including oil. Here is the recipe, which is very simple and delicious!

Ingredients

500 g cherry tomatoes

1 Red onion (small)

A few tufts Basil (fresh)

Extra virgin olive oil

Salt

Black pepper

Preparation

First, wash the cherry tomatoes well and cut them into four parts. Remove the outer veils from the onion and slice it finely, then with your hands remove the various layers. Place the tomatoes in a large salad bowl with the onion. Chop a few leaves of fresh basil and add it to the other ingredients. Complete with extra virgin olive oil, salt and black pepper and mix well, then decorate with a few leaves of fresh basil and serve. Enjoy your meal, your Sicilian tomato salad is ready to be enjoyed!

Notes 

Instead of red onions, you can use onions, with a very sweet taste; To taste, you can enrich your salad with baked black olives;

If you do not like onion, you can replace it with chives, with a more delicate taste; If covered and arranged in the refrigerator, tomato salad can be stored for about two days.

Stale bread focaccia with cheese, olives and cherry tomatoes

Since I don't like waste, I decided to try this wonderful focaccia prepared with stale bread, because nothing is thrown away, but everything is transformed! I made some changes based on what I had at home and also to make a recipe that is mine, as the contest foresaw! Here is my version...

Ingredients

150 g stale ciabatta bread with sunflower seeds

500 ml of milk; 150 ml water

300 g of ricotta cheese

100 g green olives

230 g baguetta of bread with bran

100 g mix of grated cheese with pecorino cheese

2 eggs

100 g organic spelt flour

100 g olive bread

1 tsp instant yeast

2-3 sprigs of rosemary

Pepper

10 small tomatoes

2 teaspoons salt

granular vegetable broth

grated Parmesan cheese

Preparation

Break the bread and let it soak in a bowl, milk and water, until it is soft, I left it about 30 minutes. Blend with the immersion blender, add the ricotta, blend again, add the olives cut into slices, rosemary needles, eggs, sifted spelt flour previously with instant yeast, salt, pepper, cheese mix and mix with a spoon to combine. Transfer to a baking dish lined with baking paper lined with baking paper, distribute over the cherry tomatoes cut in two sinking them slightly into the dough, flavor them over with a little granular vegetable broth or in the absence with salt, drizzle with a generous drizzle of extra virgin olive oil and bake in the oven preheated to 180 °C for about 40 minutes or until golden brown, It depends a lot from oven to oven. Remove from the oven and sprinkle with Parmesan cheese the entire surface of the focaccia, still hot, let cool and serve. This is a cute, tasty and quick idea for a dinner saver or to recycle at best the leftovers of bread from the pantry, without fear more than large quantities yhrown in the dustbin.