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🍽️ Crunchy Panzanella Bread Salad

505 kcal · 30 min · 4 servings

Ingredients

• 250 g white bread
• 150 ml olive oil
• 250 g tomatoes
• 2 bell peppers
• 4 spring onions
• 1 clove garlic
• 1 tbsp basil
• 1 tbsp capers
• 100 ml vegetable stock
• 6 tbsp red wine vinegar
• 2 bay leaves
• 1 tsp sugar
• salt
• pepper (from the mill)
• basil (for garnish)

Instructions

1. 1. Cut the white bread into cubes of about 1.5 cm.
2. 2. Heat 70 ml of olive oil in a pan.
3. 3. Fry the bread cubes in the hot oil until golden brown.
4. 4. Remove the toasted bread cubes from the pan and let them cool down.
5. 5. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the deseeded tomatoes into cubes.
8. 8. Wash the peppers and cut them in half lengthwise.
9. 9. Remove the seeds and white inner membranes of the peppers.
10. 10. Cut the peppers into cubes.
11. 11. Clean and wash the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Peel the garlic.
14. 14. Press the garlic through a garlic press.
15. 15. Put the tomatoes, peppers, spring onions, garlic, and capers into a large bowl.
16. 16. Add 1 tablespoon of olive oil to the ingredients in the bowl.
17. 17. Mix all ingredients in the bowl well together.
18. 18. Bring the broth, vinegar, bay leaf, sugar, and some salt and pepper to a boil in a pot.
19. 19. Remove the pot from the heat.
20. 20. Let the liquid cool down briefly.
21. 21. Remove the bay leaf from the liquid.
22. 22. Stir the remaining olive oil into the warm marinade.
23. 23. Pour the warm marinade over the prepared salad.
24. 24. Mix the salad well with the marinade.
25. 25. Garnish the finished salad with fresh basil.
26. 26. Serve the Panzanella immediately.

Nutrition per serving

• kcal: 505
• Protein: 7 g · Fett/Fat: 35 g · Carbs: 40 g