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🍽️ Crunchy Panzanella Salad with Tomatoes and Cucumber

445 kcal · 30 min · 4 servings

Ingredients

• 500 g white bread (stale)
• 4 tbsp olive oil
• 400 g cherry tomatoes
• 1 salad cucumber
• 6 spring onions
• 4 sprigs thyme
• 1 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 1 pinch sugar
• salt
• pepper

Instructions

1. 1. Cut the white bread into small, bite-sized cubes.
2. 2. Heat two tablespoons of oil in a frying pan.
3. 3. Fry the bread cubes until they are golden brown and crunchy.
4. 4. Remove the bread cubes from the pan and let them drain on kitchen paper.
5. 5. Wash the tomatoes and cut them in half or into quarters.
6. 6. Peel the cucumber and remove the seeds.
7. 7. Cut the cucumber into bite-sized pieces.
8. 8. Wash the spring onions and slice them diagonally into thin rings.
9. 9. Rinse the thyme, shake it dry, and pluck the leaves from the stems.
10. 10. Whisk the lemon juice with the remaining oil, balsamic vinegar, sugar, salt, and pepper.
11. 11. Mix all prepared ingredients with the dressing.
12. 12. Serve the salad immediately.

Nutrition per serving

• kcal: 445
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 71 g