Vegetable Salad with Croutons and Arugula

1. 1 Soy sauce 15 ml
2. 2 White breadpack 350 g ≈ $1.44 30 g
3. 3 Olive oil 10 ml
4. 4 Mustard 3 g
5. 5 Tomatoes≈ $4.67 per kg 60 g
6. 6 Cucumbers≈ $3.67 per kg 50 g
7. 7 Bell peppers≈ $6.00 per kg 30 g
8. 8 Arugulapack 100 g ≈ $2.80 30 g
9. 9 Olivespack 300 g ≈ $3.00 30 g
10. 10 Caperspack 100 g ≈ $3.00 3 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut bread into cubes, toast in a dry skillet for 4–5 minutes until golden, then cool.

2. Whisk together olive⁹ oil, soy sauce, and mustard; season with black pepper.

3. Chop tomatoes⁵, cucumber⁶, and bell⁷ pepper into large chunks.

4. Wash, dry, and tear arugula⁸ by hand. Slice olives⁹ into rings.

5. Combine vegetables, arugula⁸, olives⁹, and capers¹⁰; toss with dressing.

6. Top with croutons and serve immediately to keep the bread crisp.