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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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