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Panzanella | Tuscan Bread Salad
(0)
20 min
Quick
Gurkerl Küche
Ein echter Klassiker der toskanischen Küche: Panzanella ist der perfekte Sommersalat, um reife Paradeiser und Brot vom Vortag in ein köstliches Gericht zu verwandeln. Die Kombination aus saftigen Paradeisern, aromatischem Basilikum und knusprigen Brotstücken, die das Dressing aus Olivenöl und Rotweinessig aufsaugen, schmeckt nach Urlaub pur. Ideal als leichtes Mittagessen oder Beilage zum Grillen.
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.
Chef's tip
For the best Panzanella, use truly ripe, aromatic tomatoes – they provide the necessary juice for the bread.
If you like it even heartier, you can also add capers or pitted olives.
Ingredients
Nutritional values
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