Panzanella, Italian Bread Salad

Lunch Salad Vegetarian Vegan Bread

Italian bread salad with roasted ciabatta, tomatoes, cucumber and basil. Preparation time: 30 minutes.

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Preparation time 30 min (15 min cooking/baking)

Ingredients

4Servings
  • 1 piece ciabatta (preferably from the previous day) (800 kcal)
  • 2 tbsp olive oil (for the bread) (240 kcal)
  • 600 g tomatoes, such as mixed cherry tomatoes (1500 kcal)
  • 1 piece red onion (40 kcal)
  • 1 piece small cucumber (30 kcal)
  • 1 bunch basil (10 kcal)
  • 3 tbsp olive oil (for the dressing) (360 kcal)
  • 1 tbsp red wine vinegar (10 kcal)
  • sea salt
  • pepper

Preparation steps

  1. Preheat the oven to 180°C using top and bottom heat.
  2. Cut the ciabatta into cubes and place them on a baking tray lined with baking paper.
    • ciabatta (preferably from the previous day) (1 piece)
  3. Drizzle the bread cubes with 2 tbsp olive oil and roast them in the oven for approximately 15 minutes until crisp.
    • olive oil (for the bread) (2 tbsp)
  4. Halve the tomatoes.
    • tomatoes, such as mixed cherry tomatoes (600 g)
  5. Cut the red onion into thin rings.
    • red onion (1 piece)
  6. Cut the cucumber into small pieces.
    • small cucumber (1 piece)
  7. Roughly chop the basil.
    • basil (1 bunch)
  8. Mix 3 tbsp olive oil, red wine vinegar, salt and pepper to make a dressing.
    • olive oil (for the dressing) (3 tbsp)
    • red wine vinegar (1 tbsp)
    • sea salt
    • pepper
  9. Place the prepared salad ingredients in a bowl and mix them with the dressing.
    • tomatoes, such as mixed cherry tomatoes (600 g)
    • red onion (1 piece)
    • small cucumber (1 piece)
    • basil (1 bunch)
    • olive oil (for the dressing) (3 tbsp)
    • red wine vinegar (1 tbsp)
    • sea salt
    • pepper
  10. Fold in the roasted bread cubes.
    • ciabatta (preferably from the previous day) (1 piece)

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