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Ensalada de Crostes
A country salad recipe of toasted bread, tomato and garlic that's still going strong as part of the island's most-loved cuisine.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Breads and Flatbreads
Vegetable Dishes
Contains gluten
Ibiza
Main ingredients
(for 4 people)
- 100 ml de Olive oil
- 1 kg de Bread crusts
- 3 ud de Garlic clove
- 10 gr de Salt
- 3 ud de Tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 30 min
kcal per portion: 400 kcal
Difficulty:
Ensalada de crostes is one of the oldest and most iconic dishes of Ibizan country cooking. Its origins are linked to the wood-fired ovens that were once found in every country house, where bread was baked once a week. The leftover dough was shaped into thin bars that were baked twice until they were completely dry and hard: this gave rise to crostes. This simple salad, containing tomato, garlic and olive oil, is made with this twice-baked bread. A dish that's humble yet full of flavour and authenticity.
Main ingredients (for 4 people):
1 kg of crostes (Ibizan twice-baked bread)
3 ripe tomatoes
3 garlic cloves
Extra virgin olive oil
Salt to taste
Step-by-step instructions:
Re-hydrate the crostes
Spray the crostes lightly with water, just enough to soften them slightly without making them soggy. Leave to rest for a few minutes in a large salad bowl.
Add the fresh ingredients
Chop the tomatoes and mince the garlic. Add them to the bowl with the bread.
Dress the salad
Add a good drizzle of olive oil and salt to taste. Mix gently until all ingredients are combined.
How to Best Enjoy Ensalada de Crostes:
This salad can be served as a light main dish or as a side with meat or fish. Some traditional versions add olives, onion, roasted peppers or shredded dried fish (such as gerret sec). The important thing is to ensure the bread retains a somewhat crunchy texture and is not completely soft.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Re-hydrate the crostes Spray the crostes lightly with water, just enough to soften them slightly without making them soggy. Leave to rest for a few minutes in a large salad bowl.
- Add the fresh ingredients Chop the tomatoes and mince the garlic. Add them to the bowl with the bread.
- Dress the salad Add a good drizzle of olive oil and salt to taste. Mix gently until all ingredients are combined.
