Bread and tomato salad (Panzanella)

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.

Ingredients

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

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