Panzanella bread salad

Panzanella bread salad

Based on 43 ratings

Difficulty

Medium 👍
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g flatbread
½ zucchini
bell pepper (red)
bell pepper (yellow)
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
618
Protein
12g
Fat
36g
Carb
60g

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 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 basil
  • 50 olives
  • 150 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.