Panzanella bread salad
Difficulty: Medium
Time: 25 min. preparation time, 10 min. baking time
Nutrition: Calories ca 618 / Protein 12g / Carbohydr. 60g / Fat 36g
Ingredients (2 servings)
| 200 g | flatbread |
| 0.5 | zucchini |
| 1 | bell pepper (red) |
| 1 | bell pepper (yellow) |
| 5 | mushrooms |
| 150 g | cherry tomatoes |
| 50 g | olives (green) |
| 0.5 bunch | basil |
| 5 tbsp | white wine vinegar |
| 60 ml | olive oil |
| 1 tsp | sugar |
| vegetable oil for frying | |
| salt | |
| pepper |
Utensils
salad servers (optional), oven, large frying pan, large bowl, cooking spoon, cutting board, knife, large baking dish
Wine Tip
Riesling Kabinett, dry, 2010
The elegant combination of citrus fruit and nut aromas harmonizes very well with the mild lightness of the bread salad. Initially dry on the tongue, this premium Riesling has a velvety aftertaste.
Step 1
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.
oven, large baking dish
200 g flatbread / 2 tbsp olive oil / salt / pepper
Step 2
Dice zucchini, slice peppers into strips, quarter mushrooms.
cutting board, knife
0.5 zucchini / 1 red bell pepper / 1 yellow bell pepper / 5 button mushrooms
Step 3
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.
large frying pan, cooking spoon
1 tsp sugar / 3 tbsp white wine vinegar / vegetable oil for frying / salt / pepper
Step 4
Slice the basil into fine strips. Halve olives and cherry tomatoes.
cutting board, knife
0.5 bunch basil / 50 g olives / 150 g cherry tomatoes
Step 5
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.
salad servers (optional), large bowl
2 tbsp white wine vinegar / 2 tbsp olive oil / salt / pepper
