Tomatoes, Bread, Summer recipes, Summer salad, Bread salad, Panzanella, Salads

Bread and tomato salad (Panzanella)

Ingredients

Servings 4
  • 175 g bread cubes
  • 125 ml of olive oil
  • 125 ml red wine vinegar
  • 60 ml lemon juice
  • 3 sprigs of parsley
  • 2 garlic cloves
  • salt, black pepper
  • 3 large tomatoes
  • 1 red onion
  • handful of pitted olives
  • 3 sprigs of basil
  • 40 g of Parmesan

Cooking

Step 1

Preheat the oven to 180 C. White bread, ciabatta or baguette cut into cubes with a side of 2.5 cm, spread on a baking sheet and dry in the oven for 10-15 minutes until browned.

Step 2

Mix in a small bowl: olive oil, red wine vinegar, lemon juice, finely chopped parsley leaves, finely chopped garlic, salt and crushed black peppercorns.

Step 3

Cut vegetables: tomatoes and onions into 1 cm cubes.

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