Italian Bread Salad – Panzanella Speciale

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 50 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 baguette (s)
  • 5 tablespoon olive oil
  • 5 tomato (s)
  • 1 cucumber (s)
  • 1 bunch parsley, smooth
  • 0.5 ½ bunch thyme
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1 tablespoon sea salt, coarse
  • pepper
Italian Bread Salad – Panzanella Speciale
Italian Bread Salad – Panzanella Speciale

Instructions

  1. Preheat the oven to 200 degrees. Cut the baguette into cubes, place on a baking sheet and drizzle with 3 tablespoons of olive oil. Toast the bread cubes in the oven, remove them and let them cool down completely.
  2. Cut the tomatoes into large cubes, peel and halve the cucumber, scrape out the seeds and then also cut into large cubes. Finely chop the herbs. Mash the garlic, mix with sea salt, pepper and herbs. Slowly add the rest of the olive oil. Add the sauce to the diced tomatoes and cucumber.
  3. Cover and let the salad stand in the refrigerator for 30 minutes. Fold the bread cubes under the salad and cover and let stand for at least 1 hour at room temperature.

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