Panzanella bread salad

Panzanella bread salad

29 ratings

Florian, entrepreneur


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

Difficulty

Medium 👍
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g
flatbread
½
zucchini
1
bell pepper (red)
1
bell pepper (yellow)
5
mushrooms
150 g
cherry tomatoes
50 g
olives (green)
½ bunch
basil
5 tbsp
white wine vinegar
60 ml
olive oil
1 tsp
sugar
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 200 g flatbread
  • ½  zucchini
  • 1  bell pepper (red)
  • 1  bell pepper (yellow)
  • 5  mushrooms
  • 150 g cherry tomatoes
  • 50 g olives (green)
  • ½ bunch basil
  • 5 tbsp white wine vinegar
  • 60 ml olive oil
  • 1 tsp sugar
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • salad servers (optional)
  • oven
  • large frying pan
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • large baking dish

Enjoy with

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.

Nutrition per serving

Cal
618
Protein
12g
Fat
36g
Carb
60g

Step 1/5

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.
  • 200 flatbread
  • 2 tbsp olive oil
  • salt
  • pepper
  • oven
  • large baking dish

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.

Step 2/5

Dice zucchini, slice peppers into strips, quarter mushrooms.
  • ½ zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 button mushrooms
  • cutting board
  • knife

Dice zucchini, slice peppers into strips, quarter mushrooms.

Step 3/5

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.
  • 1 tsp sugar
  • 3 tbsp white wine vinegar
  • vegetable oil for frying
  • salt
  • pepper
  • large frying pan
  • cooking spoon

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.

Step 4/5

Slice the basil into fine strips. Halve olives and cherry tomatoes.
  • ½ bunch basil
  • 50 olives
  • 150 cherry tomatoes
  • cutting board
  • knife

Slice the basil into fine strips. Halve olives and cherry tomatoes.

Step 5/5

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.
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • salt
  • pepper
  • salad servers (optional)
  • large bowl

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.