Panzanella bread salad

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!