Panzanella | Italian Bread Salad Classic

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Panzanella | Italian Bread Salad Classic

Name: Panzanella | Italian Bread Salad Classic
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 100 g ciabatta (at least one day old); 200 g ripe tomatoes; 50 g organic red onions; 50 ml organic red wine vinegar; 115 ml extra virgin olive oil Kitchin Organic; 10 leaves fresh basil in pot; 1 pinch freshly ground organic black pepper; 1 pinch fine table salt

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20 min

Knuspr-Küche

Dieser klassische italienische Brotsalat ist die perfekte Verwertung für Brot vom Vortag. Saftige Tomaten, aromatisches Basilikum und knusprig geröstete Brotwürfel vereinen sich zu einem sommerlichen Genuss, der nach Urlaub in der Toskana schmeckt. Einfach, ehrlich und unglaublich lecker!

Ingredients

Price per portion:€ 17.95

Ingredients

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Ciabatta bread 100 g Ciabatta (mindestens einen Tag alt)

Tomatoes 200 g reife Tomaten

Red onion 50 g rote Zwiebeln Bio

Red wine vinegar 50 ml Rotweinessig Bio

Extra virgin olive oil 115 ml Olivenöl extra nativ Kitchin Bio

Fresh potted basil 10 Blätter frisches Basilikum im Topf

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Ground black pepper 1 Prise frisch gemahlener schwarzer Pfeffer Bio

Fine table salt 1 Prise Speisesalz fein

Preparation method

Preparation & Roasting

Preheat the oven to 190 °C. Cut the ciabatta bread into cubes of approx. 1.5 cm (the crust can be removed beforehand if desired).

Place the bread cubes in a bowl, season with salt and pepper, and mix with part of the olive oil (approx. 100 ml). Spread the cubes on a baking sheet and roast in the preheated oven for approx. 7 minutes until golden brown and crispy. Then let cool completely.

Prepare Salad

Meanwhile, cut the tomatoes into coarse pieces. Peel the red onion and dice finely. Tear the basil leaves into coarse pieces by hand.

Chef's tip

Use really ripe, aromatic tomatoes – they are the heart of the salad. If the bread is very dry, the salad can also handle a splash more vinegar or oil.