Panzanella bread salad

Based on 43 ratings
Julie

Julie

Editor-in-Chief

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
12 g
Fat
36 g
Carb
60 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
    • red bell pepper
    • yellow bell pepper
    • 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.