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Panzanella

This is a colourful chopped veggie salad made with bread.


This is a colourful chopped veggie salad made with bread. It has to be dry bread that can soak up the tomato and other veggie juices as well as the olive oil. A sourdough bread works perfectly for me. All the ingredients should be cut into more or less the same size.



Panzanella

Benita Ludwig


Ingredients

  • 1 sourdough bread

  • 4 tomatoes

  • 1 onion

  • 6–7 mini sweet peppers, use different colours

  • 1 cucumber

  • 30 g punnet fresh basil

  • Olive oil

  • Balsamic vinegar

  • Salt and pepper



Method


1. Slice the bread into cubes and dry in the oven for 5–10 minutes. It’s okay if the bread toasts slightly, as the hard, crusty bits give the salad its crunch, but keep an eye on them.


2. Remove from oven and allow to cool. Slice the tomatoes, onion, peppers and cucumber. I also remove the seeds from the cucumber. Shred the basil leaves.


3. Add olive oil and a little balsamic vinegar to the vegetables. It should coat the veggies, not drench it. Season with salt and pepper. Add the bread and toss.


4. Refrigerate for at least 30 minutes so that the bread can soak up the juices and the flavours can combine. It’s truly delicious and a favourite in our house.



Ready to be served as the bread soaked up the juices, while the crusty parts remained crunchy

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