Panzanella | Tuscan Bread Salad

Name: Panzanella | Tuscan Bread Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 100 g day-old bread (e.g., ciabatta or sourdough bread); 200 g ripe tomatoes; 50 g red onions; 50 ml red wine vinegar; 115 ml extra virgin olive oil; 8–10 leaves fresh basil; 1 pinch black pepper from the mill; 1 pinch table salt

20 min

Quick

Gurkerl Küche

Ingredients

Price per portion:€ 9.59

Ingredients

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Fresh bread 100 g Brot vom Vortag (z.B. Ciabatta oder Sauerteigbrot)

Medium tomatoes 200 g reife Paradeiser

Red wine vinegar 50 ml Rotweinessig

Extra virgin olive oil 115 ml Olivenöl extra nativ

Fresh basil 8–10 Blätter frischer Basilikum

Ground black pepper 1 Prise schwarzer Pfeffer aus der Mühle

Fine salt 1 Prise Speisesalz

You probably have at home

Red onions 50 g rote Zwiebeln

Preparation method

Preheat the oven to 190 °C top/bottom heat.

Remove the crust from the bread and cut the bread into cubes of approx. 1.5 cm. Place the cubes in a bowl, season with salt and pepper, drizzle with some olive oil (approx. 100 ml) and mix well. Spread the bread cubes on a baking sheet and toast in the preheated oven for about 7 minutes until golden brown. Then let cool completely.

Meanwhile, cut the tomatoes into coarse pieces. Finely chop the red onions. Tear the basil leaves into smaller pieces by hand.