Panzanella bread salad

This salad does not take long to prepare and tastes great with the oven-fresh bread.


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 gflatbread
1bell pepper (red)
1bell pepper (yellow)
150 gcherry tomatoes
50 golives (green)
0.5 bunchbasil
5 tbspwhite wine vinegar
60 mlolive oil
1 tspsugar
vegetable oil for frying


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

Panzanella bread salad

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

Panzanella bread salad

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

Panzanella bread salad

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

Panzanella bread salad

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

Panzanella bread salad

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