Panzanella bread salad

Panzanella bread salad

Based on 54 ratings
In app
Difficulty
Medium 👍
Preparation
25 min
Baking
10 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

Utensils

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

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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