Panzanella bread salad
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
oven, large baking dish, cutting board, knife, large frying pan, cooking spoon, salad servers (optional), large bowl
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Nutrition per serving
Step 1/ 5
- 200 g flatbread
- 2 tbsp olive oil
- salt
- pepper
- oven
- large baking dish
Preheat the oven to 160°C/ 320°F. Tear the flatbread into bite-sized pieces and put into a baking dish. Drizzle with some olive oil and season with salt and pepper. Bake for approx. 10 min. until golden.
Step 2/ 5
- ½ zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 5 button mushrooms
- cutting board
- knife
Dice zucchini, slice peppers into strips, quarter mushrooms.
Step 3/ 5
- 1 tsp sugar
- 3 tbsp white wine vinegar
- vegetable oil for frying
- salt
- pepper
- large frying pan
- cooking spoon
Sauté the vegetables in a hot pan with some vegetable oil and season with sugar, salt, and pepper. Deglaze with white wine vinegar and remove the pan from the heat.
Step 4/ 5
- 10 g basil
- 50 g olives
- 150 g cherry tomatoes
- cutting board
- knife
Slice the basil into fine strips. Halve olives and cherry tomatoes.
Step 5/ 5
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- salt
- pepper
- salad servers (optional)
- large bowl
Toss toasted bread and vegetables with the olives, tomatoes, and basil. Season with white wine vinegar, olive oil, salt, and pepper. Serve immediately with a garnish of basil leaves.
Enjoy your meal!
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