Panzanella bread salad

Panzanella bread salad

Based on 50 ratings

Difficulty

Medium 👍

Preparation

25 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
200 g
flatbread
½
zucchini
1
bell pepper (red)
1
bell pepper (yellow)
5
mushrooms
150 g
cherry tomatoes
50 g
olives (green)
10 g
basil
5 tbsp
white wine vinegar
60 ml
olive oil
1 tsp
sugar
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

oven, large baking dish, cutting board, knife, large frying pan, cooking spoon, salad servers (optional), large bowl

How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal618
Fat36 g
Protein12 g
Carb60 g
  • Step 1/5

    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.
    • 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

    Dice zucchini, slice peppers into strips, quarter mushrooms.
    • 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

    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.
    • 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

    Slice the basil into fine strips. Halve olives and cherry tomatoes.
    • 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

    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.
    • 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!

    Panzanella bread salad

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