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🍽️ Panzanella – Bread Salad with Tomatoes and Fresh Herb Dressing

545 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Parsley, fresh 30 g
• Basil, fresh 30 g
• Rosemary, fresh 5 g
• Light balsamic vinegar 3 tbsp
• Honey 1 tsp
• Salt pinch
• Olive oil 9 tbsp
• Ciabatta bread 1 pc.
• Cherry tomatoes 500 g
• Feta 200 g
• Salad mix 150 g
• Pepper, black ground pinch

Instructions

1. 1. Cut the shallot in half, peel, and dice finely. Wash the parsley, basil, and rosemary, pat dry, pluck off the leaves or needles, and chop finely. In a bowl, mix the herbs, shallot, vinegar, honey, salt, pepper, and 4 tbsp oil well.
2. 2. Tear the ciabatta into pieces about 1.5 cm in size by hand. Heat the remaining olive oil in a pan or grill pan on high heat and toast the bread pieces in it for approx. 3–4 minutes until golden brown and crispy.
3. 3. Wash the tomatoes and halve them. Add the bread cubes and tomatoes to the dressing and let it sit for about 10 minutes. Drain the feta and crumble it roughly over the salad. Wash the salad mix, spin dry, and fold it in. Season the panzanella to taste and serve. Enjoy your meal!

Nutrition per serving

• kcal: 545
• Protein: 15 g · Fett/Fat: 36 g · Carbs: 41 g