Tuscan Panzanella Bread Salad

⏱ 30 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 300 g stale ciabatta
  • 700 g ripe tomatoes
  • 1 piece cucumber
  • 1 piece red onion
  • 80 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 30 g capers
  • 1 bunch basil
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Heat the oven to 200 °C. Tear the ciabatta into rough chunks, toss with 20 ml of the olive oil, and toast on a baking sheet until golden and crisp.
  2. Cut the tomatoes into chunky wedges and salt them in a colander set over a bowl — the juice you catch becomes the base of the vinaigrette. Slice the cucumber and cut the onion into thin rings.
  3. Whisk the collected tomato juice with the remaining olive oil, the vinegar, salt, and pepper. Combine the bread, tomatoes, cucumber, onion, and capers in a large bowl and toss with the vinaigrette.
  4. Let the salad rest until the bread has drunk up the dressing but still keeps some bite. Tear in the basil, give it one last toss, and serve.
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Tuscan Panzanella Bread Salad
📖 Culinse
saladvegansummeritalian

Tuscan Panzanella Bread Salad

Toasted ciabatta soaks up a ripe tomato vinaigrette alongside crisp cucumber, red onion, and plenty of basil. The Tuscan classic that turns stale bread into peak-summer eating..

⏱

Kochzeit

30 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

400 kcal

Kalorien

8 g

Eiweiß

20 g

Fett

48 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Heat the oven to 200 °C. Tear the ciabatta into rough chunks, toss with 20 ml of the olive oil, and toast on a baking sheet until golden and crisp.

  2. 2

    Cut the tomatoes into chunky wedges and salt them in a colander set over a bowl — the juice you catch becomes the base of the vinaigrette. Slice the cucumber and cut the onion into thin rings.

  3. 3

    Whisk the collected tomato juice with the remaining olive oil, the vinegar, salt, and pepper. Combine the bread, tomatoes, cucumber, onion, and capers in a large bowl and toss with the vinaigrette.

  4. 4

    Let the salad rest until the bread has drunk up the dressing but still keeps some bite. Tear in the basil, give it one last toss, and serve.

Tuscan Panzanella Bread Salad Rezept | Culinse