Summer Salad with Crostini

For Summer Salad with Crostini, marinate the lettuces with the balsamic dressing. For the crostini, toast the thin slices of bread in olive oil until crisp. For the olive paste, chop or finely chop the pitted olives with rinsed anchovy fillets, capers, lemon juice and all herbs. Season to taste. Blanch (scald) the tomatoes, peel, core and dice. Season and season with olive oil and fresh basil. Rub the crostini with garlic cloves, brush with the olive paste and arrange the tomato cubes on top in the form of a small dumpling. Wash the artichoke hearts a little and season with white balsamic vinegar, salt and pepper. Cut four artichoke hearts in half, and finely chop the remaining two. Now fill the eight half artichokes with the chopped artichokes and arrange them around the salad with the crostini.

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