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🥗 Tricolore Panzanella

485 kcal · 25 min · 4 servings

Ingredients

• 300 g Ciabatta bread crust
• 400 g Heirloom tomatoes
• 1 Stk. Cucumber
• 1/2 Stk. Red onion
• 1 Handvoll Fresh basil
• 30 ml Natural balsamic vinegar
• 50 ml Extra virgin olive oil
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Cut the bread into approx. 2 cm cubes and bake them at 180 degrees for 10 minutes in the oven until crispy.
2. 2. Wash the tomatoes, cucumber, and onion. Cut the tomatoes into wedges, the cucumber into cubes, and the onion into very thin rings.
3. 3. Soak the cooled bread crusts briefly in a little warm water, squeeze them out, and place them in a large bowl.
4. 4. Add the vegetables and the torn basil to the bread crusts.
5. 5. Mix vinegar, oil, salt, and pepper in a small jar and shake it vigorously.
6. 6. Pour the dressing over the salad and toss everything well. Let the salad rest for 5 minutes so that the bread absorbs the flavor.

Nutrition per serving

• kcal: 485
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 58 g